Classic Butter Rum Cake
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I’ve made this butter rum cake for holiday potlucks and lazy Sunday desserts—its sticky, buttery glaze and crunchy pecan base always get the first compliments. This is a classic Bundt-style rum cake that uses a boxed golden cake mix and instant vanilla pudding for a reliably tender crumb, plus two doses of rum: one in the batter and one in the buttery brown-sugar sauce that soaks in after baking. If you want a showy dessert that’s fast to assemble but tastes like it took hours, this is it — and it pairs beautifully with strong coffee or vanilla ice cream. For a different brunch-style dessert to try another day, consider my take on classic buttermilk pancakes as an alternative sweet breakfast option.
Why you’ll love this dish
This cake hits a lot of home-run notes: tender, moist crumb from the instant pudding and cream; a caramelized butter-rum sauce that soaks into pockets; and a crunchy pecan topping that gives texture. It’s fast to mix because the boxed cake mix does most of the heavy lifting, yet it finishes tasting homemade and impressive enough for company. It’s perfect for holidays, birthdays, church socials, or any time you want a dessert that slices beautifully and keeps well.
“The first time I tried this, guests asked for the recipe. It looks fancy but comes together in under 15 minutes of prep.” — a regular at my holiday table
Step-by-step overview
This recipe is straightforward:
- Prepare and grease a 10-cup Bundt pan, then scatter pecans in the bottom.
- Whisk the cake mix, pudding, eggs, cream, melted butter and rum into a smooth batter.
- Pour the batter over the pecans and bake at 325°F until set (about 1 hour).
- Cool 30 minutes in the pan, invert onto a serving plate.
- Make a hot butter-brown sugar-rum sauce and spoon it over the still-warm cake so it absorbs.
Expect about 15 minutes active prep, one hour baking, and a short resting time before serving.
Gather these items
- 1 cup chopped pecans (toast lightly for extra flavor)
- 1 package (15.2 ounce) golden cake mix
- 1 package (3.6 ounce) instant vanilla pudding powder mix
- 4 large eggs
- ½ cup cream (heavy or half-and-half)
- ½ cup melted butter (for the batter)
- ½ cup dark rum (in the batter)
- 1 cup butter (for the sauce)
- 1 cup packed brown sugar (for the sauce)
- ½ cup rum (for the sauce)
Notes and substitutions:
- Use light or dark rum depending on how pronounced you want the rum flavor; dark rum is richer.
- For a non-alcoholic version, substitute brewed strong coffee or rum extract (about 2–3 tsp) in place of the rums.
- Vegan or egg-free swaps are harder here because the boxed mix and pudding rely on eggs; for a gluten-free version use a certified gluten-free yellow cake mix and pudding.
Also helpful: if you enjoy nut-forward desserts, you might like my recipe for banana caramel peanut butter cheesecake as another showpiece.
Step-by-step instructions
- Preheat and prepare: Heat the oven to 325°F. Generously grease and flour a 10-cup Bundt pan so the cake releases cleanly.
- Add pecans: Sprinkle 1 cup chopped pecans evenly across the bottom of the prepared pan.
- Mix the batter: In a stand mixer (or large bowl with a hand mixer), combine the golden cake mix and instant vanilla pudding powder. Add 4 eggs, ½ cup cream, ½ cup melted butter, and ½ cup dark rum. Beat on medium until the batter is smooth and creamy, about 2 minutes.
- Fill the pan: Pour the batter over the pecans in the Bundt pan, smoothing the top gently.
- Bake: Place in the oven and bake about 1 hour, or until a toothpick inserted near the center comes out clean. Oven times vary—start checking at 55 minutes.
- Cool and invert: Let the cake cool in the pan on a wire rack for 30 minutes. Run a thin knife around the edges, then invert onto a serving plate.
- Make the sauce: In a saucepan, melt 1 cup butter over medium heat. Stir in 1 cup packed brown sugar until dissolved. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened, stirring constantly. Remove from heat and stir in ½ cup rum.
- Finish the cake: While the cake is still warm, drizzle half of the sauce evenly over the top and down the sides, allowing it to soak in. Reserve the remaining sauce to serve alongside.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of softly whipped cream to balance the sweetness.
- For presentation, place slices on dessert plates and drizzle extra warm sauce over each slice.
- Pair with strong coffee, espresso, or a dark roast tea. For an adult pairing, try a small pour of aged rum or a dessert wine.
- Add fresh berries or lightly toasted coconut flakes on top for color and texture.
Storage and reheating tips
- Room temperature: Cover tightly with plastic wrap or keep in an airtight cake keeper for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days; chilling firms the glaze and makes slicing cleaner.
- Freezing: Wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight, then warm gently in a 325°F oven for 10–15 minutes.
- Reheating: Warm slices briefly in the microwave (10–20 seconds) or in a low oven to revive the glaze before serving.
Food-safety note: Because the cake contains alcohol that was heated, most of the alcohol flavor remains but much of the alcohol content cooks off; still, if serving to children or people avoiding alcohol entirely, use the non-alcoholic substitutions described above.
Pro chef tips
- Don’t skip the pudding mix: it stabilizes moisture and keeps the crumb tender for days.
- Toast the pecans for 5–7 minutes at 350°F before chopping to deepen their flavor.
- Greasing the Bundt pan well (use shortening plus flour or a baking spray with flour) helps the cake release perfectly.
- Make the sauce just before serving so it’s glossy and warm — if the sauce cools too much it will set and won’t soak in as nicely.
- If you want a less boozy finish, reduce the sauce rum to 2–4 tablespoons or replace it with strong brewed coffee.
- For even baking, place the Bundt pan on a middle oven rack and avoid opening the oven before 45 minutes.
For another excellent crumb-centric dessert you might try my version of the best crumb cake for a different kind of coffee-table treat.
Creative twists
- Coconut-Rum: Add ½ cup shredded unsweetened coconut to the batter and sprinkle toasted coconut on top.
- Citrus rum: Add 1 tablespoon grated orange zest to the batter and swap ¼ cup of the rum for fresh orange juice.
- Chocolate: Fold ½ cup mini chocolate chips into the batter for pockets of chocolate.
- Booze-free: Replace both rums with equal parts strong coffee plus 2–3 teaspoons rum extract.
- Upscale glaze: Stir a splash of vanilla or a pinch of cinnamon into the sauce for added warmth.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 12–15 minutes. Bake time is roughly 1 hour, plus 30 minutes cooling in the pan. Plan about 2 hours total including resting.
Q: Will the cake be too boozy?
A: The batter and sauce both use rum, but much of the alcohol cooks off during baking and simmering. The cake will be rum-flavored rather than overpoweringly alcoholic. To minimize alcohol, reduce or omit rum in the sauce.
Q: Can I make this ahead?
A: Yes. Bake and cool completely, then refrigerate (covered) up to 3 days. Gently warm slices and reheat sauce before serving. You can also freeze slices for longer storage.
Q: Can I use a different nut or make it nut-free?
A: Use chopped walnuts or sliced almonds, or omit nuts entirely and brush the bottom of the pan with extra butter so the cake still has a caramelized base.
Q: Is it possible to make this from scratch without a cake mix?
A: Yes—you can use a scratch yellow cake recipe plus 3.6 oz instant pudding (or thick custard base) and follow the same liquid ratios, but the convenience and texture the boxed mix provides is what keeps this recipe easy and reliably moist.
Q: How do I know when the sauce is thick enough?
A: The sauce should coat the back of a spoon and flow slowly when you lift the spoon. It will thicken more as it cools.
Conclusion
If you liked this somewhere-between-homemade-and-holiday-worthy recipe, you may enjoy seeing how other bakers tackle similar classics: read a home cook’s full write-up of a time-honored Classic Butter Rum Cake, compare a from-scratch rum cake technique at Gimme Some Oven, or check out another reliable modern version at Sally’s Baking Addiction. For a slightly different traditional take, Kenneth Temple also shares his Butter Rum Cake recipe and notes.
Butter Rum Cake
Ingredients
Method
- Preheat the oven to 325°F. Generously grease and flour a 10-cup Bundt pan.
- Sprinkle 1 cup chopped pecans evenly across the bottom of the prepared pan.
- In a stand mixer, combine the golden cake mix and instant vanilla pudding powder.
- Add 4 eggs, ½ cup cream, ½ cup melted butter, and ½ cup dark rum.
- Beat on medium until the batter is smooth and creamy, about 2 minutes.
- Pour the batter over the pecans in the Bundt pan, smoothing the top gently.
- Place in the oven and bake for about 1 hour, or until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan on a wire rack for 30 minutes. Run a thin knife around the edges, then invert onto a serving plate.
- In a saucepan, melt 1 cup butter over medium heat.
- Stir in 1 cup packed brown sugar until dissolved. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Remove from heat and stir in ½ cup rum.
- While the cake is still warm, drizzle half of the sauce evenly over the top and down the sides, allowing it to soak in.
- Reserve the remaining sauce to serve alongside.
