Recipes Desserts Cakes Yellow Cake Recipes Golden Rum Cake 4.8 (1,867) 1,501 Reviews 451 Photos This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it very special! Submitted by Jackie Updated on January 26, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 451 451 451 451 Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 12 Yield: 1 (10-inch) Bundt cake Jump to Nutrition Facts Jump to recipe This rich and decadent rum cake is topped with a buttery, boozy rum glaze. Rum Cake Ingredients These are the simple ingredients you’ll need for the top-rated golden rum cake recipe: For the cake: chopped walnuts, a package of yellow cake mix, a package of instant vanilla pudding mix, four large eggs, dark rum, and waterFor the glaze: dark rum, water, vegetable oil, white sugar, and butter How to Make Rum Cake You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade rum cake: Grease a Bundt pan and sprinkle with chopped walnuts. Make the cake batter and pour it into the pan. Bake until a toothpick comes out clean. Make the glaze. Brush the slightly cooled cake with the glaze. Let the glaze absorb and repeat until all the glaze is used. Cook’s Note An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert the cake, then pour the rest of the glaze over the bottom of the cake. Let the glaze soak in thoroughly, then invert back onto the platter. How to Store Rum Cake Store the rum cake in an airtight container or wrapped tightly at room temperature for up to five days. Can You Freeze Rum Cake? Yes! You can freeze rum cake for up to three months. Consider freezing the cake in slices so you can just thaw what you need, when you need it. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise “Delicious,” raves one Allrecipes community member. “Perfect just as-is or it can be revised by adding pecans instead of walnuts. Or without nuts!” “This has always been my favorite rum cake recipe,” says Sidnell Tammie Allen-Robb. “This time I used banana cake mix with banana cream pudding mix. Extra delicious treat!” “My whole house smells divine,” according to another community member. “I used a very dark Jamaican rum and followed the tip about inverting the cake back into the pan with the glaze. I left it in there to really soak, and it’s seriously delicious.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 cup chopped walnuts 1 (15.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 large eggs 1 cup dark rum, divided ¾ cup water, divided ½ cup vegetable oil 1 cup white sugar ½ cup butter Directions Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Dotdash Meredith Food Studios Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan. Dotdash Meredith Food Studios Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan. Dotdash Meredith Food Studios Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour. Dotdash Meredith Food Studios Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum. Dotdash Meredith Food Studios Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios Cook’s Note An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert the cake, then pour the rest of the glaze over the bottom of the cake. Let the glaze soak in thoroughly, then invert back onto the platter. Editor's Note: Please note the differences in ingredient amounts when using the magazine version of this recipe. I Made It Print 3,203 home cooks made it! Nutrition Facts (per serving) 500 Calories 26g Fat 55g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 500 % Daily Value * Total Fat 26g 34% Saturated Fat 7g 36% Cholesterol 82mg 27% Sodium 464mg 20% Total Carbohydrate 55g 20% Dietary Fiber 1g 4% Total Sugars 40g Protein 5g 10% Vitamin C 0mg 0% Calcium 99mg 8% Iron 1mg 8% Potassium 88mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.