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+ servings

Rum Cake

This Rum Cake is the ultimate party cake. With rum added to the batter and another 1/2 cup soaked into the baked cake, there's a whole lot of rum flavor.
Course Dessert
Cuisine American
Keyword bundt cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 18
Calories 558kcal


  • baking spray
  • 1 cup finely chopped walnuts
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1/2 cup salted butter, cut into pieces
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup coconut oil
  • 1/2 cup white or golden rum
  • 2 teaspoons vanilla extract

Rum Syrup

  • 1/2 cup salted butter
  • 1/2 cup white rum
  • 1/2 cup packed light brown sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 325 degrees and spray a 12-cup Bundt pan with baking spray. Sprinkle walnuts into the bottom of the pan. Set aside.
  • Using a stand mixer with a paddle attachment, mix together flour, sugar, pudding mix, butter, baking powder, and salt for 2 minutes.
  • Add milk, eggs, and coconut oil and mix on LOW for 2 minutes
  • Add rum and vanilla and mix on LOW for 1 more minute.
  • Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly while you make the Rum Syrup.
  • To make rum syrup, combine butter, rum, brown sugar and water in a small saucepan. Bring to a boil. Reduce heat to a simmer for about 5 minutes. Sugar should dissolve and syrup should thicken just slightly.
  • Stir in vanilla extract.
  • Leave cake in Bundt pan and poke holes all over the top with a skewer or toothpick or a fork. Slowly pour glaze over top of cake. It will not all absorb into the cake right away. Let sit 30 to 45 minutes and invert cake onto a cake stand or plate. Can be stored at room temperature.


You can use unsalted butter and increase the salt amount in the cake batter by 1/2 teaspoon.


Calories: 558kcal