Rich and tender rum cake soaked in a rum glaze makes this decadent cake recipe the reliable addition to your next extra-special dinner or holiday gathering. Drenched in flavor without being overpowering, this plush rum cake recipe pairs evenly with a warm cup of coffee and a dollop of fresh whipped cream.

Rum cake on a serving platter with two slices cut and leaning against the cake.

Rum cake was one of a small rotation of desserts that showed up at our grandma's house on Sunday afternoons. You could usually count on one of the following: rum cake, icebox cake, angel food cake with strawberries and whipped cream, or poor man's cookies.

Our great-aunt made an memorable rum cake that was thick and plush, and of course, packed with rum. When we asked our aunt for the recipe years later, we found that she always used a doctored-up box of yellow cake mix (apparently everyone knew this recipe, and it’s now famously known as “Bacardi rum cake”).

We were determined to create a house standby rum cake that wasn’t based on a box mix; years ago we finally found a recipe that we tweaked to rum-soaked perfection.

Speedy History

Typically served during the holidays, rum cake originated in the Caribbean as a dessert similar to fruit cake or steamed puddings. Dried fruit soaked for months in rum before being added to a cake batter and baked into this holiday dessert.

Slice of rum cake on a white plate with the whole cake in the background.

How to Make the Cake

Grease and flour a standard 10 to 12-cup Bundt pan (the pan shown in the photos is a Nordic Ware Heritage Bundt Pan; another pan we love and recommend is the classic original Bundt pan). Sprinkle the chopped walnuts around the bottom and set aside.
Whisk your dry ingredients (flour, cornstarch, baking powder, and salt) together in one bowl. Then in another medium bowl, whisk together your wet ingredients (eggs, milk, rum, ½ cup of the oil, and vanilla extract).
Cream together butter and sugar, then add the flour mixture and the remaining 3 tablespoons of the canola oil and mix. Then, add the pudding mix and combine.
Add the wet ingredients and mix until thoroughly combined (the batter will be thin!).
Pour the batter into the pan and bake!

How to Make the Rum Syrup

When the cake has about 10 minutes left to bake, start making the rum syrup.

Melt the butter in a saucepan, then add the sugar and water. Once melted, boil for 5 minutes, stirring constantly.
Remove from the heat and stir in the rum. Pour it in slowly, as it will cause the butter and sugar mixture to bubble up.
Return the stove and cook over medium heat for 30 seconds.

Soak the Cake with the Rum Glaze

This is where the magic happens!

When the cake comes out of the oven, immediately pour about one-third of the rum syrup (about ⅔ cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake and let it sit for about 5 minutes.
Invert the cake onto a serving platter, then using a fork or skewer, poke holes all over the cake.
Sloooooooowly spoon the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step slowly (it took us almost 15 minutes) so that the syrup can seep into the cake and doesn't just pool at the bottom of the serving dish. You can also use a pastry brush to brush on the rum syrup.

Allow the cake to cool completely before serving.

Serving Suggestions

Our favorite way to enjoy a slice of this rum bundt cake is warm and with a cup of coffee. Some other ways to enjoy this cake include:

Dolloped with whipped cream
Served with fresh fruit such as strawberry, pineapple, or cherries
Topped with salted caramel sauce
Alongside a scoop of vanilla ice cream
Sprinkled with additional nuts or shredded coconut

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead: As you'd imagine, this gets better the longer you let it sit and soak, so you can absolutely make this cake a day ahead of time.
Storing: Best kept at room temperature, you will want to wrap this cake tightly in plastic wrap to maintain the moisture. It keeps for up to 5 days at room temperature.
Freezing: You can freeze rum cake! Wrap it twice in plastic wrap then aluminum foil, and place in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.

Watch the Recipe Video:

Photography by Ari Laing.

Yield: 12 servings
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes

Ingredients

For the Cake:

1 cup ( 113 g ) chopped walnuts (optional)
1¾ cups ( 228 g ) all-purpose flour
¼ cup ( 28 g ) cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup ( 113 g ) unsalted butter, at room temperature
1½ cups ( 297 g ) granulated sugar
3 tablespoons canola oil
½ cup ( 99 g ) canola oil
3.4 ounce instant vanilla pudding package, or ⅔ cup from-scratch pudding mix
4 eggs
¾ cup ( 180 ml ) whole milk
¾ cup ( 180 ml ) dark rum
1 tablespoon vanilla extract

For the Rum Syrup:

¾ cup ( 170 g ) unsalted butter
1½ cups ( 297 g ) granulated sugar
¼ cup ( 60 ml ) water
Pinch of salt
½ cup ( 120 ml ) dark rum

Method

Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin – this is good! It will be nice and plush!)
Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don't be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly spoon or brush the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step slowly (it took us almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

Notes

Equipment: Standard 12-cup Bundt pan (you may substitute a 9-inch tube pan ). The pan shown in the photos is the Nordic Ware Heritage Bundt Pan.

Rum: Use your favorite! We typically use Myers dark rum.

Alcohol-Free Option: To make this cake alcohol-free, substitute milk and rum extract in the cake and try apple juice, orange juice, white grape juice, or apple cider, along with rum extract, in the syrup. (See post above for measurements.)

Walnuts: You can substitute something else (pecans would be great!) or omit them entirely.

Vanilla Pudding Mix: This cake utilizes pudding mix to make it ultra-plush; use store-bought or make your own!

Serving: Serve with fresh fruit, from-scratch whipped cream, vanilla ice cream, or salted caramel sauce.

Storage: The rum cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days.

Freezing: Rum cake can be frozen, wrapped twice in plastic wrap then aluminum foil and placed in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.

Photography by Ari Laing.