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.