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. Think French patisserie meets Gulf Coast indulgence, simplified with a splash of everyday ease.
Whether you’re impressing guests or just treating yourself on a slow Sunday, this recipe delivers. You’ll learn why brushing rum syrup after baking makes all the difference—and why store-bought can’t touch homemade when flavor tells the story.
Flavor Bomb Alert!
- I first tried this recipe after a layover in Montego Bay and was stunned how easily it brought back the island’s warmth—it’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.
Buttered Rum Cake Recipe
Buttered Rum Cake is a rich and moist Bundt cake infused with golden rum and crunchy walnuts, topped with a buttery glaze that soaks into every bite. This easy yet impressive dessert is perfect for holidays, special gatherings, or whenever you crave a warm, boozy treat.
Equipment
- 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
- 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
Instructions
- Preheat the oven to 325°F (165°C) and gather all your ingredients in separate bowls.
- Grease and flour a 10-inch Bundt pan, then evenly sprinkle the chopped walnuts over the bottom.
- In a large bowl, combine the cake mix and pudding mix.
- Add eggs, ½ cup of rum, ½ cup of water, and oil.
- Fold in the chopped pecans and pour the batter gently over the chopped nuts.
- Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze by combining sugar, butter, and ¼ cup water in a saucepan over medium heat.
- Bring the mixture to a boil, stirring constantly, and cook until slightly thickened and darkened—around 5 minutes.
- Remove from heat and stir in the remaining ½ cup of rum.
- Once the cake is done baking, let it rest in the pan for 10 minutes.
- Invert it onto a serving plate and brush the glaze generously over the top and sides.
- Serve slices warm or at room temperature.
Notes
- For a deeper flavor, toast the walnuts slightly before adding them to the pan.
- You can substitute spiced rum for regular rum to add a cozy, aromatic twist.
- Make sure not to overmix the batter to maintain a light, tender crumb.
- If the glaze is too runny, simmer a little longer until it thickens to your liking.
| Nutrition | Value |
| Calories | 500kcal |
| Carbohydrates | 55g |
| Fibre | 1g |
| Fat | 26g |
| Protein | 5g |
| Cholesterol | 82g |
Variations To Help You Customize This Dish!
- Chocolate Rum Cake: Replace the yellow cake mix with chocolate cake mix and use chocolate pudding for a rich, decadent twist.
- Coconut Rum Cake: Stir shredded coconut into the batter and use coconut rum for a tropical flavor profile. Toasted coconut flakes on top add extra texture.
- Citrus Rum Cake: Add orange or lemon zest to the batter and glaze. Use a citrus-flavored rum like orange or lemon for a bright, zesty upgrade.
- Nut-Free Version: Omit the walnuts entirely or replace them with chopped dried fruit like dates, cranberries, or raisins for a chewy contrast.
- Booze-Free Option: Substitute rum with rum extract and water. Use about 1–2 teaspoons of rum extract plus additional water to equal the original liquid measurement.
