This isn’t just any cake—this is the kind of dessert that makes people close their eyes after the first bite. Ultra-moist, buttery, rich, and infused with vanilla and dark rum, this Rum Cake will instantly transport you to a sunny beach with a drink in hand.
With a double dose of rum—in both the batter and the glaze—this cake is bursting with flavor and moisture. It’s sweet, slightly boozy, and so juicy that each bite practically melts in your mouth.
Despite its bold flavor and elegant texture, it’s surprisingly easy to make. No complicated steps, no fancy equipment—just a simple batter, a rich rum soak, and a bit of patience while it cools.
Perfect for the holidays, a celebration, or simply when you’re craving something a little indulgent, this homemade rum cake recipe is a total crowd-pleaser. Go ahead, make it today—you don’t need a special occasion to enjoy this island-inspired classic!
Sugar- 1 1/2 cups
1 stick of softened or melted butter
Instant vanilla pudding- 1/2 cup (1 package)
Baking powder- 2 teaspoons
Salt- 1 teaspoon
Vegetable oil- 1/2 cup
Milk- 1/2 cup of
eggs- 4 large
Dark rum- 1/2 cup of
Butterscotch schnapps- 1/4 cup of
Orange bitters- 1 tablespoon
Steps:
1 ) Add all the ingredients to a large mixing bowl and blend on medium for 5 to 7 minutes.
2 ) Grease a Bundt cake pan with cooking spray or butter and coat with flour.
A Bundt pan is traditional and works best for even baking and an elegant look.
3 ) Pour all the mixture in to the Bundt cake pan and place in a preheated oven in the middle rack at 325 degrees Fahrenheit for 50 to 55 minutes, or until a skewer can be inserted in to the middle of the cake and be removed without any residue.
For the rum sauce topping:
Ingredients:
1 stick of butter1/4 cup of water
1 cup of sugar
1/2 cup of dark rum
Zest from 1 orange peel
Steps:
1 ) Add your sugar, butter, and water to a medium size cooking pan and bring to a boil. Once the butter has melted and the mixture begins to boil, place your orange zest in to a metal strainer and place over the top of the boiling mixture for about 5 minutes.
2 ) Use a spoon to press down on the zest when you’re done to remove the oils from the orange peel.
3 ) Once the cake is finished, test it with a skewer to make sure it’s cooked all the way through. Poke holes throughout the entire cake to allow the rum mixture to soak in better. Slowly pour your mixture over the top of the cake. Don’t pour it all at once. Pour a little, allow it to soak and repeat that process until you’ve used it all.
4 ) Allow the cake to completely cool, then insert a knife around the edges of the bundt cake and around the middle to loosen the cake from the pan. Place a large plate over the top of the Bundt cake pan and flip it over. Give it a minute and remove the pan. Serve and enjoy!
Note: Make sure you make your rum sauce topping close to the time your cake is finished cooking. If you make it too early you will develop a film over the top of the mixture as it cools.
Pro Tips for the Best Rum Cake
Use Good-Quality Rum- Dark or spiced rum, like Myers’s, Captain Morgan, or Bacardi Black for the richest flavor. Don’t use anything labeled “cooking rum.”
- Let the cake sit for several hours (or overnight) after adding the glaze to fully absorb the rum and vanilla goodness.
- Butter makes the cake rich and flavorful. Margarine or oil just won’t do it justice.
- Rum cakes are notorious for sticking. Use butter and flour, or a baking spray with flour for the best release.
- Chopped pecans or walnuts in the bottom of the pan add crunch and look gorgeous when the cake is flipped.
- This helps the buttery rum glaze seep into every bite of the cake.
- The flavor intensifies and the texture improves after a day or two. It’s even better the next day!
How do I keep it moist?
- The rum glaze keeps the cake ultra-moist—store it tightly covered at room temperature.
Can I make this ahead of time?
- Yes! This cake gets better as it sits. Make it 1–2 days ahead for best results.
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