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slice of moist rum cake with berries

Really Great Rum Cake

  • Author: Stacey
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 12-16 slices 1x


This soft, moist rum cake - finished by pouring a butter, sugar, rum glaze over the top - is the perfect dessert for a crowd. It's addicting!


Units Scale

For the cake

  • 1 package yellow cake mix, 15.25 ounces (labeled as moist or with pudding)
  • 1 package instant vanilla pudding, 3.4 ounces
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup white rum (I used Bacardi)
  • Raspberries, blueberries & mint leaves, optional garnish
  • nonstick cooking spray

For the Glaze:

  • 1 stick of butter, melted
  • 1 cup sugar
  • 1/2 cup rum

NEEDED: A 12-cup Bundt pan or angel food pan


  1. Don’t forget to watch my video with all the step-by-step instructions. 
  2. Using a fork or whisk, mix together the cake mix and pudding mix in a bowl. 
  3. Add eggs, water, rum and oil to the cake and pudding mix. 
  4. Using a hand mixer, blend on medium speed for 2 minutes until the batter is smooth. If you don’t have an electric hand mixer, just mix thoroughly with a spoon or spatula. 
  5. Spray a Bundt pan or angel food pan, generously, with non-stick cooking spray. 
  6. Pour the batter into your pan and cook in a preheated oven at 325 degrees for about 40 minutes until lightly browned and tester comes out clean (I used a toothpick). 
  7. Right before the cake is ready, you should make the glaze which only takes a few minutes. Melt the butter in a small pan on low-to-medium heat. Once it’s melted, add the sugar and mix well. Turn heat to medium and add the rum. Mix well again. Heat a few minutes until the glaze looks foamy. When it foams it is done. My video shows this well. 
  8. Pour the glaze on the cake when it comes out of the oven. Distribute it evenly all across the top and sides. It will start to bubble up a little so you need to let the glaze absorb in the cake, then continue pouring. You may need to stop a couple of time so the glaze doesn’t spill over the sides of the pan. 
  9. Let the cake sit for 20 minutes before flipping it onto a plate. Set your timer. When it’s time, the cake pan will still be warm so be careful here. Place the plate on top of the cake and flip it over. Let it sit for a moment and let gravity assist with the cake settling onto the plate. Gently lift the Bundt pan and you’re done! 
  10. I love serving this cake garnished with raspberries, blueberries and mint leaves. Enjoy!