Buttered Rum Cake Recipe

Posted on April 22, 2025

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If a Caribbean holiday could be baked into a bundt pan, this buttered rum cake would be your golden ticket.

It’s got the warmth of Jamaican rum, the soul of Southern pound cake, and a bakery worthy finish all from your home kitchen.

Inspired by coastal dessert traditions from Key West to Port Antonio, this cake’s secret lies in its balance of rich, boozy glaze and tender crumb.

Whether you’re impressing guests or just treating yourself on a slow Sunday, this recipe delivers.

Behind the Recipe

Buttered rum cake is all about moisture and balance.

The combination of cake mix and pudding mix creates a soft crumb, while the butter and rum form a rich glaze that soaks into the cake after baking.

This version keeps things simple while staying true to the classic flavor profile warm, buttery, lightly sweet, and deeply comforting.

Why You’ll Love This Recipe?

I first tried this recipe after a layover in Montego Bay and was stunned how easily it brought back the island’s warmthit’s a dessert with a passport.
This cake has become my go-to for potlucks and birthdays folks always ask what bakery it’s from, and watching their faces when I say “my oven” never gets old.

I’ve swapped dark rum for spiced and even coconut rum depending on my mood every variation adds its own twist, so don’t be afraid to play.
As someone who’s balancing sweet cravings with a healthier lifestyle, slicing smaller portions (and freezing extras) has helped me stay on track without feeling deprived.
It tastes like the holidays and smells like joy: buttery, warm, and just boozy enough to make it feel a little fancy.

Recipe Origin or Trivia

Rum cakes have roots in the Caribbean, where rum was often used to preserve cakes and add flavor.

Over time, boxed mix versions became popular in American kitchens for their ease and consistency.

Buttered rum cake, in particular, gained popularity as a holiday and special-occasion dessert thanks to its long-lasting moisture and rich taste.

Chef’s Pro Tips for Perfect Results

Use room-temperature eggs for smoother batter.
Grease the pan thoroughly to prevent sticking.
Pour glaze slowly so it absorbs evenly.

Let the cake cool before slicing for clean cuts.
Use dark rum for deeper flavor.

Kitchen Tools You’ll Need

10-inch Bundt pan
Mixing bowls (various sizes)
Measuring cups and spoons
Electric mixer or whisk
Saucepan
Rubber spatula or spoon
Pastry brush
Toothpick

Ingredients in This Recipe

1 package yellow cake mix
1 cup white sugar
1 cup chopped walnuts
½ cup vegetable oil
1 package instant vanilla pudding mix
1 cup dark rum, divided
¾ cup water, divided
½ cup butter
4 large eggs

Ingredient Substitutions

Dark rum: Light rum or rum extract (adjust to taste).

Walnuts: Pecans or omit for nut-free.
Vegetable oil: Melted butter for richer flavor.
Yellow cake mix: Butter-flavored cake mix.

Ingredient Spotlight

Instant Pudding Mix:
This is the key to the cake’s soft, moist crumb, preventing dryness even days later.

Dark Rum:
Adds depth and warmth without overpowering the cake’s sweetness.

Instructions for Making This Recipe

Step 1: Grease and flour a 10-inch Bundt pan, then evenly sprinkle the chopped walnuts over the bottom.

Step 2: In a large bowl, combine the cake mix and pudding mix.

Step 3: Add eggs, ½ cup of rum, ½ cup of water, and oil.

Step 4: Fold in the chopped pecans and pour the batter gently over the chopped nuts.

Step 5: Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.

Step 6: While the cake bakes, prepare the glaze by combining sugar, butter, and ¼ cup water in a saucepan over medium heat.

Step 7: Invert it onto a serving plate and brush the glaze generously over the top and sides. Serve slices warm or at room temperature.