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–+ servings

Holiday Rum Bundt Cake

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A delightful cake combining the rich flavors of rum and moist cake, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix (15.25 oz)
  • 1 package instant vanilla pudding mix (3.5 oz)
  • 4 whole eggs
  • 1/2 cup water
  • 1/2 cup canola or vegetable oil
  • 1/2 cup golden rum or gold rum
  • 1 cup chopped pecans (optional) Can be substituted with walnuts or left out
For the Glaze
  • 1/2 cup butter (1 stick)
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup rum

Method
 

Preparation
  1. Prepare your bundt pan by spraying it generously with cooking spray. If using pecans, sprinkle them on the bottom of the pan.
  2. Preheat your oven to 325 degrees Fahrenheit.
  3. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick comes out clean.
  2. Cool the cake in the pan for about 10 minutes. Then carefully invert it onto a serving plate and prick the top with a fork.
Glazing
  1. In a saucepan, melt the butter, stir in water and sugar, then bring to a boil for 5 minutes while stirring constantly.
  2. Remove from heat, stir in 1/2 cup of rum, and pour the warm glaze evenly over the cake.
Serving
  1. Serve warm, sliced with a scoop of vanilla ice cream for ultimate indulgence.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 51gProtein: 4gFat: 15gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 30g

Notes

Store the cake in an airtight container at room temperature. Refrigerate for longer freshness or freeze individual slices for up to three months.
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