Easy Rum Cake with Cake Mix

Are you looking for a simple yet delicious dessert to impress your guests this holiday season? Look no further than this easy rum cake recipe made with cake mix. With just a few ingredients and minimal effort, you can create a moist and flavorful rum cake that will have everyone asking for seconds. Whether you’re hosting a holiday gathering or just craving a sweet treat, this rum cake is sure to be a hit. Let’s dive into the recipe and get baking!

Ingredients

For this easy rum cake recipe, you will need the following ingredients:

• 1 box yellow cake mix
• 1 small box instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup rum
• 1 cup chopped nuts (optional)
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

Ingredient science: The combination of cake mix and pudding mix in this recipe ensures a moist and fluffy texture for the rum cake. The addition of rum not only enhances the flavor but also adds moisture to the cake, keeping it from drying out. If you prefer a non-alcoholic version, you can substitute the rum with 1/2 cup of apple juice for a similar effect.

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C) and grease a bundt pan.

2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, 1/2 cup water, vegetable oil, and 1/2 cup rum. Mix until smooth.

3. Stir in the chopped nuts, if using, until evenly distributed in the batter.

4. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cake is baking, prepare the rum glaze. In a saucepan, combine the butter, 1/4 cup water, and granulated sugar. Cook over medium heat until the sugar is dissolved.

7. Remove the glaze from the heat and stir in the remaining 1/2 cup of rum.

8. Once the cake is done, remove it from the oven and poke holes in the top using a skewer.

9. Pour the rum glaze over the warm cake, allowing it to soak in and around the cake.

10. Let the cake cool in the pan for 30 minutes before inverting it onto a serving plate.

Expert Tips

Having made this rum cake recipe multiple times, I have gathered some expert tips to ensure your success:

• For a richer flavor, you can use dark rum instead of light rum in this recipe.
• If you prefer a less sweet cake, you can reduce the amount of sugar in the rum glaze according to your taste preferences.
• Allowing the rum glaze to soak into the cake while it is still warm ensures that every bite is infused with delicious rum flavor.

Storage & Substitutions

This rum cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. Simply bring it to room temperature before serving to enjoy its full flavor.

FAQ

Can I make this rum cake without nuts?

Yes, you can omit the chopped nuts from this recipe if you prefer a nut-free version of the rum cake. The cake will still turn out moist and delicious without them.

How can I prevent my rum cake from sticking to the pan?

Greasing the bundt pan generously with butter or non-stick cooking spray before adding the batter will help prevent the rum cake from sticking. You can also dust the greased pan with flour for extra insurance.

Can I use a different flavor of cake mix for this recipe?

While yellow cake mix is traditionally used for rum cake, you can experiment with different flavors such as white or butter cake mix for a unique twist. Just keep in mind that the flavor of the cake mix will affect the overall taste of the rum cake.

Is it necessary to use instant pudding mix in this recipe?

Instant pudding mix helps enhance the texture and moistness of the rum cake, but if you don’t have it on hand, you can omit it without drastically affecting the final result. The cake may be slightly less moist without the pudding mix, but it will still be delicious.

Can I freeze this rum cake?

Yes, you can freeze this rum cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn. Thaw the cake overnight in the refrigerator before serving.

In conclusion, this easy rum cake recipe is a simple yet delightful dessert option for any occasion. With its moist texture, rich flavor, and boozy kick, this rum cake is sure to be a crowd-pleaser. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees delicious results every time. Give it a try and bring a taste of the tropics to your dessert table!

Print