Amazing Easy Rum Cake from Box Cake Mix
Introduction
This Amazing Easy Rum Cake transforms a simple box cake mix into a stunning, moist, and deeply flavorful dessert that tastes completely homemade. With a rich rum infusion and a glossy buttery rum glaze, this recipe delivers impressive results with minimal effort. It's the perfect treat for entertaining or when you're craving something special without spending hours in the kitchen.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum, divided
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan generously.
- If using nuts, sprinkle them evenly in the bottom of the prepared pan.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, 1/2 cup cold water, vegetable oil, and 1/4 cup rum. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
- Pour batter into the prepared pan over the nuts (if using).
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, combine butter, sugar, 1/4 cup water, and remaining 1/4 cup rum. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally.
- When the cake is done, remove from oven and let cool in the pan for 10 minutes.
- Using a skewer or toothpick, poke holes all over the surface of the cake.
- Slowly pour half of the hot rum glaze over the warm cake, allowing it to soak in completely.
- Let the cake cool in the pan for another 10 minutes, then invert onto a serving plate.
- Brush or pour the remaining glaze over the top and sides of the cake.
- Allow the cake to cool completely before serving. For best flavor, wrap and let sit overnight.
Pro Tips & Notes
- Rum Selection: Dark rum works best for this recipe, but you can substitute with spiced rum or light rum if preferred. The alcohol mostly bakes off, leaving behind wonderful flavor.
- Pan Preparation: Make sure to grease and flour your pan thoroughly to prevent sticking. You can also use baking spray with flour for easier release.
- Glaze Soaking: Don't rush the glazing process. Pour slowly and allow each addition to fully absorb before adding more for maximum moisture and flavor.
- Serving Suggestion: This cake improves with time. Make it a day ahead if possible - the flavors deepen and the texture becomes even more moist.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 4g
- Carbohydrates: 52g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 380mg
- Fiber: 1g
- Sugar: 36g
Frequently Asked Questions
- Q: Can I make this cake without alcohol? A: Yes! Substitute the rum with apple juice, pineapple juice, or a mixture of vanilla extract and water for a non-alcoholic version.
- Q: How should I store this rum cake? A: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake actually gets better after a day or two.
- Q: Can I freeze this cake? A: Absolutely! Wrap it well in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
- Q: What type of cake mix works best? A: Yellow cake mix is traditional, but you can experiment with butter pecan, vanilla, or even spice cake mix for different flavor variations.