Golden Rum Cake

This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it very special!

This rich and decadent  rum cake is topped with a buttery, boozy rum glaze.

Rum Cake Ingredients

These are the simple ingredients you’ll need for the top-rated golden rum cake recipe: 

For the cake: chopped walnuts, a package of yellow cake mix, a package of instant vanilla pudding mix, four large eggs, dark rum, and water

For the glaze: dark rum, water, vegetable oil, white sugar, and butter

How to Make Rum Cake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade rum cake: 

Grease a Bundt pan and sprinkle with chopped walnuts. 

Make the cake batter and pour it into the pan. 

Bake until a toothpick comes out clean. 

Make the glaze. 

Brush the slightly cooled cake with the glaze. 

Let the glaze absorb and repeat until all the glaze is used. 

Can You Freeze Rum Cake? 

Yes! You can freeze rum cake for up to three months. Consider freezing the cake in slices so you can just thaw what you need, when you need it. Thaw in the refrigerator

Ingredients

1 cup chopped walnuts

1 (15.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 large eggs

1 cup dark rum, divided

¾ cup water, divided

½ cup vegetable oil

1 cup white sugar

½ cup butter

Directions

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.

Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.

Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.

Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

Serve and enjoy!