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This image shows a fully glazed golden Butter Rum Cake placed on a white serving plate over a white marble countertop, with a glossy rum finish and visible pecans on top.

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 500 kcal

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.
    This image shows a top-down view of chopped pecans evenly spread inside a clean white 10-inch Bundt pan on a white marble cooktop, with a small glass bowl of extra pecans beside it.
  • In a large bowl, combine the cake mix and pudding mix.
    This image shows a clear glass mixing bowl filled with dry yellow cake mix and vanilla pudding mix, sitting on a clean white marble cooktop, with measuring spoons and a stainless measuring cup nearby.
  • Add eggs, ½ cup of rum, ½ cup of water, and oil.
    This image shows a transparent glass bowl containing oil, rum, and water, placed on a clean white marble cooktop with no background clutter.
  • Fold in the chopped pecans and pour the batter gently over the chopped nuts.
    This image shows a top-down view of a clear glass bowl filled with smooth, creamy butter rum cake batter being whisked gently by hand, placed on a clean white marble cooktop.
  • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
    butter-rum-cake-baking-in-black-bundt-pan-on-oven-rack-over-white-marble
  • 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.
    This image shows a shiny stainless steel saucepan placed on a white marble cooktop, with sugar, unsalted butter, and ¼ cup water beginning to melt together, and a wooden spoon resting nearby.
  • Remove from heat and stir in the remaining ½ cup of rum.
    This image shows a round white bowl with rum glaze to coat the golden brown butter rum pound cake generously covering the top and sides, resting on a white marble cooktop.
  • 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.
    serving-butter-rum-cake-glazed-and-ready-to-serve-on-white-marble-plate

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.