This rum cake made with a boxed cake mix is an easy, no-fuss dessert that tastes like it came from a bakery. It’s moist and tender, with a buttery rum glaze that soaks into every slice—perfect for holidays, potlucks, or any time you want a simple yet special treat.
If you enjoy shortcut baking, try a lemon bundt cake with cake mix or a crumb cake next.
Why you’ll love this recipe
- Moist and tender. The rum glaze soaks into every slice for maximum flavor.
- Homemade flavor with less work. A boxed mix plus a few extras delivers bakery-style results.
- Versatile. Serve it after dinner, at holiday gatherings, or with coffee.
- Customizable. Swap cake flavors, nuts, or try different rums.
Ingredients
Notes and substitution tips are listed here. The full ingredient amounts and printable recipe card appear below in the recipe section.
- Chopped pecans – Adds a crunchy, nutty topping; walnuts or almonds work too.
- Boxed yellow cake mix – Any 15.25-ounce mix is fine.
- Instant vanilla pudding mix – Keeps the crumb moist and adds flavor.
- Dark rum – Use your favorite; the rum flavor comes through in both batter and glaze.
- Also needed: Milk, room-temperature eggs, and vegetable oil.
- For the glaze: Granulated sugar, unsalted butter, water, and dark rum.
Bundt pan recommendation
I use a reliable 10-inch fluted bundt pan that releases cleanly and produces a professional-looking cake. A good nonstick pan makes unmolding easy.
How to Make Rum Cake with Cake Mix
Step-by-step instructions are shown here; a printable recipe card with exact measurements follows below.
Step 1: Preheat the oven to 325°F. Generously grease a 10-inch bundt pan with nonstick spray. Sprinkle chopped pecans evenly in the bottom of the pan and set aside.
Step 2: In a large bowl, whisk together the boxed cake mix and instant pudding mix. Add the eggs, rum, milk, and oil. Beat until smooth, then pour the batter into the prepared pan.
Step 3: Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
Step 4: About 10 minutes before the cake is done, make the glaze. Melt butter in a saucepan over medium heat, stir in the sugar and water, and bring to a boil. Cook, stirring, until the mixture thickens slightly and deepens in color, about 4 minutes. Remove from heat and stir in the rum.
Step 5: Remove the cake from the oven. Leaving it in the pan, poke holes all over the bottom with a skewer or wooden pick. While the cake is still warm, pour half the glaze evenly over the cake and let it sit so the glaze begins to absorb.
Step 6: After resting about 10 minutes, invert the cake onto a serving plate. Brush and pour the remaining glaze over the top in layers, letting each layer soak in until all the glaze is absorbed.
Pro Tip:
Let the cake rest in the pan for about 10 minutes before inverting. This brief rest helps the cake set and release cleanly while it’s still warm enough to absorb the glaze. If it sticks, tap the pan gently or wait a minute more before flipping.
Storage
Room temperature: Keep in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container up to 1 week; bring to room temperature before serving.
Freezer: Once fully cooled, wrap the whole cake or slices tightly in plastic wrap and foil, place in a freezer bag, and freeze up to 2 months. Thaw overnight in the refrigerator.
Recipe Tips
- Poke plenty of holes while the cake is hot so it absorbs the glaze deeply.
- Brush the glaze in layers, letting each layer soak in before adding more for even distribution.
- Want more glaze? Make extra and drizzle it over individual slices when serving.
- Flavor improves with time: The cake often tastes better after a few hours or the next day once the glaze has fully soaked in.
- Timing matters: Have the glaze ready before the cake finishes baking so you can pour it while the cake is warm.
Additions and Variations
- Swap the pecans for chopped walnuts or almonds for a different texture.
- Toast the nuts first for a deeper, nuttier flavor.
- Try flavored rum such as coconut, citrus, or chocolate for a twist.
- Use a different cake mix like chocolate, lemon, or spice to change the base flavor.
More cake mix dessert ideas
- Blueberry cobbler made with cake mix
- Orange juice cake using boxed mix
- Peach upside-down cake with cake mix
- Baileys Irish cream poke cake
Rum Cake from Cake Mix
Author: Jaclyn
Equipment
-
10-inch nonstick fluted tube cake pan
-
Pastry brush
Ingredients
Cake
- ¾ cup chopped pecans
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) instant vanilla pudding mix
- 4 large eggs, room temperature
- ½ cup dark rum
- ½ cup milk
- ½ cup vegetable oil
Rum Glaze
- ½ cup unsalted butter
- 1 cup granulated sugar (200 g)
- ¼ cup water
- ½ cup dark rum
Instructions
-
Preheat oven to 325°F and generously spray a 10-inch bundt pan with nonstick baking spray. Sprinkle pecans evenly in the bottom of the pan; set aside.
-
In a large bowl, whisk together the cake mix and pudding mix. Add eggs, rum, milk, and oil. Beat until smooth, about 2 minutes, then pour batter into the pan.
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Bake 50–60 minutes, or until a toothpick inserted comes out clean.
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About 10 minutes before the cake is done, make the glaze. Melt butter in a saucepan over medium heat, stir in sugar and water, and bring to a boil. Cook until slightly thickened, about 4 minutes, then remove from heat and stir in the rum.
-
Remove the cake from the oven. Leaving it in the pan, poke holes all over the bottom with a skewer, then drizzle half the glaze evenly over it.
-
Let rest 10 minutes, then invert onto a serving plate. Brush with the remaining glaze in layers, letting each layer soak in until all the glaze is used.
Notes
- Let the cake rest in the pan 10 minutes before inverting so it releases cleanly.
- Poke plenty of holes while the cake is hot so it absorbs the glaze.
- Apply the remaining glaze in layers, allowing each to soak in.
- The cake often tastes even better the next day after the glaze fully soaks in.
Nutrition
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