A celebratory dessert for the holidays! This easy rum cake starts with a box of yellow cake mix for a moist, flavorful Bundt cake that’s topped with pecans and soaked in a rich butter-rum glaze. It’s a simple, nostalgic recipe that’s been a favorite in our family for generations.
I have vivid memories of my mom and grandmother making this cake every Christmas. It was always the dessert that signaled the start of the holidays (warm, buttery, and perfectly sweet) and it’s still one of my favorite make-ahead treats for entertaining.
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Looking for more easy cake mix desserts? Try my chocolate bundt cake and cinnamon streusel cake mix coffee cake, or check out this collection of 40 Cake Mix Recipes for more inspiration.
Before You Get Started
A few key tips will help you get the best results:
- Prep the Bundt pan well. A generous coating of butter and flour (or baking spray) keeps the cake from sticking and helps release the pecan topping cleanly.
- Choose a rum you actually enjoy. Light rum gives a milder flavor, while dark or spiced rum adds a deeper, richer taste. Any good-tasting rum works here.
- Make the glaze while the cake is finishing. The hot cake absorbs the glaze best, so have it ready to pour as soon as the cake comes out of the oven.
- Pudding mix matters. The instant vanilla pudding mix creates a tender crumb and helps the cake stay moist for days; a signature of classic rum cakes.
What It Tastes Like
This cake is incredibly moist and tender thanks to the cake-mix-and-pudding base. The pecans add a toasty, crunchy layer, and the crumb stays soft without tasting overly boozy.
The butter-rum glaze soaks into every slice, giving the cake its classic rum warmth without an overpowering alcohol flavor. The rum is subtle, smooth, and balanced; and the amount in each serving is very small.
How to Make Rum Cake (with Cake Mix)
This simple, show-stopping Bundt cake looks impressive on a holiday table, but it comes together with a handful of pantry staples and a boxed mix.
Here’s the overview (full ingredients and directions are in the recipe card below):
Step 1: Add pecans to the pan
Grease and flour a Bundt pan well, then sprinkle chopped pecans in an even layer across the bottom. This becomes the crunchy topping once flipped.
Step 2: Mix the batter
In a large bowl, whisk together the cake mix, pudding mix, rum, water, oil, and eggs.
Beat for about 2 minutes (medium speed) until smooth and thick.
** Quick Note: Room-temperature eggs help the batter combine more evenly.
Step 3: Pour into the pan and bake
Spread the batter over the pecans and bake at 325°F for about 1 hour, or until a toothpick comes out clean.
The cake will be golden and slightly pulling from the edges when done.
Step 4: Make the butter-rum glaze
About 10 minutes before the cake finishes, combine butter, sugar, rum, and water in a saucepan.
Bring to a boil for 3 minutes, whisking constantly.
The glaze should be pourable, glossy, and slightly thickened.
Step 5: Soak the warm cake
Keep the cake in the pan.
Use a skewer or toothpick to poke holes throughout the bottom and slowly pour half the glaze over the hot cake so it can soak in fully.
Let sit for about 10 minutes.
Step 6: Flip and glaze again
Turn the cake out onto a wire rack.
Poke holes in the top and pour the remaining glaze over, letting it drizzle down the sides. A baking sheet under the rack makes cleanup easy.
Cool completely before slicing so the glaze sets and the cake firms up.
This cake was so moist and the rum taste was fantastic. It was delicious the first day but the second day even more delicious…
– Kathleen
Storage & Make-Ahead
This is an ideal make-ahead dessert because it tastes even better after it rests.
- Room temperature: 2-3 days (covered).
- Refrigerator: Up to 1 week.
- Freezer: Wrap tightly and freeze up to 3 months; thaw on the counter overnight.
Frequently Asked Questions
What’s the best rum for rum cake?
Any rum you enjoy drinking will work. Light rum gives a mild flavor, while dark or spiced rum creates a deeper, warmer taste. Bacardi is commonly used in classic versions.
Can I make this without alcohol?
You can replace the rum in the cake and glaze with rum extract plus water, but the flavor won’t be as rich. Use about 1-2 teaspoons rum extract in the batter and ½-1 teaspoon in the glaze.
Can I bake this in a different pan?
Yes. Though a Bundt pan creates the best texture and presentation.
- Loaf pans: Makes 2 loaves; reduce the bake time slightly.
- Cupcakes: Bake 18-22 minutes, and spoon glaze over tops while warm.
- 9 x 13 pan: Works, but you’ll lose the pecan-topped look.
How strong is the alcohol flavor?
The rum flavor is warm and subtle rather than sharp or boozy. Baking removes most of the alcohol in the cake itself; the glaze adds flavor but not noticeable “alcohol heat.”
More Cake Mix Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Rum Cake with Cake Mix
Ingredients
FOR THE RUM CAKE
- 1 cup finely-chopped pecans
- 1 (15.25 oz) box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- ¼ cup rum
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs, at room temperature
FOR THE RUM CAKE GLAZE
- ½ cup (1 stick) salted butter
- 1 cup granulated sugar
- ¼ cup rum
- ¼ cup water
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt pan. Sprinkle the pecans in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum, and water. Boil for 3 minutes, whisking constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake. Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Notes
- Prep the Bundt pan well. A thick coating of butter and flour (or baking spray made for baking) helps the cake release cleanly and keeps the pecan layer intact.
- Choose a rum that tastes good to you. Light rum gives a softer flavor; dark or spiced rum creates a deeper, warmer rum note. Any smooth, drinkable rum works here.
- Make the glaze before the cake is done. The hot cake soaks up the glaze best. Have it ready to pour so it can seep into all the tiny holes and create that tender, moist crumb.
- Poke plenty of holes. Use a skewer or toothpick to make deep holes across the top and bottom. This helps the glaze absorb evenly throughout the cake.
- Cool completely before slicing. The crumb firms up as it cools, making the cake easier to cut and helping the rum flavor settle in.
- Even better the next day. Rum cake tastes richer after 12-24 hours as the glaze fully absorbs. Perfect for make-ahead holidays and gifting.
- Freezes beautifully. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight for a moist, bakery-style slice.
Nutrition
Originally published in November, 2020, this post was updated in December, 2025.
While reading the instructions I note that in #7 the instructions say to poke holes in the bottom of the cake and to drizzle the glaze over the bottom of the cake- however the bottom of the cake is still in the pan.
In #8 the instructions say to turn the cake out of the pan onto a wire rack right side up and poke holes into the top of the cake. The cake will end top side down onto the wire rack.
Should these instructions be reversed to say in #7 to remove the cake from the pan so the bottom side is up and in #8 to flip the cake right side up and poke holes into the top of the cake?
Thank you for this recipe. I have a similar recipe not using a mix. This is quicker I will definitely make it.
Hi, Irene! You want to leave the cake in the pan to poke holes in the bottom first, since the bottom of the cake is what’s on top while it’s still in the pan. Then when you invert the cake onto a cooling rack, the top of the cake will be on top. That’s when you’ll be able to glaze the top of the cake.
The cake bakes upside down in a Bundt pan, so maybe that’s what’s confusing you? Hope I’ve helped clarify. 🙂
Should I use a 10 cup or a 12 cup bundt cake pan for this recipe?
How do I adjust the cooking time for making 20 mini Bundt Rum cakes?
Hi, JR! Those sound really fun! I would think that the mini Bundt cakes should bake similar to muffins or cupcakes, so try 350 degrees F for 20-25 minutes. Enjoy!
I’ll definitely share the pics once I’ve done it.
I’m going to use Raisins instead of peacans because I’m allergic to them…
Thank you very much Blair!
That’s great — enjoy! I bet the raisins would be delicious if you soak them in rum before adding them to the cake. Soft, plump and full of flavor. Hope you enjoy!
Hi
Hi
Thank you so much for this wonderful recipe I misplaced it.
I used the rum from traders Joe
WHALER’S
Be well
Oh, good! Glad to share it again, Ruth. 🙂
Hi Blair, I just made (09/05/21) this absolutely delicious rum cake. I surprised my husband with it and he took one look and immediately wanted a slice. This cake was so moist and the rum taste was fantastic. It was delicious the first day but the second day even more delicious. I used a dark rum (Bumbu) and can’t wait to make it again. Thanks so much for this fantastic recipe.
Thank you, Kathleen! I’m so happy to hear that. What a great treat to share with your husband. 🙂
i make this rumcake asas mothers but my mom always poked lots of holes while in the pan and poured the WHOLE icing over the cake straight out of the oven i thought the glaze was going to run all over but it sat there & began soaking in, this cake so moist and yummy i use this same recipe it is hers exactly. Just soak the glaze different is all and but add more rum to the glaze still wont make you drunk with the added rum lol… try it it is awesome Thanks Barb Auten Whitney Texas
Yes, that will work, too! Thank you, Barbara. 🙂
What a great person you are to share such a wonderful recipe. It made my family think that I can really bake even though I told them it was your recipe. They were surprised that I got it right.(lol)
Thank you so much, Mattie! We’re happy to hear it turned out well for you.
I’ve never heard of her or her book, but thank you for letting me know. My mom and grandmother have been making this cake for as long as I can remember.
This recipe has been around forever. In fact, Bacardi Rum included this recipe in their recipe pamphlets in the early 1980’s. Your comment was unnecessary and accusatory.
I’ll second the fact that Bacardi published a nearly identical recipe. I have used the Bacardi recipe for at least 30yrs ( it calls for yellow cake mix with pudding in the mix, but since I couldn’t find that, I was googling to see if I could just add pudding mix without adjusting anything else and voila! this popped up) it’s a great recipe and I was thrilled to find this variation. Thanks for publishing what was probably the result of Blair’s mom being in the same boat as I was!
We’re so glad you found it, Randi! We’re happy to have you here and hope you enjoy!
Should I use a 10 cup or a 12 cup bundt cake pan for this recipe?
Hi, Janet! I typically use a 12-cup pan, but I bet a 10-cup pan would also work.
Loved this simple but very tasty recipe. Great served plain but I added a scoop of vanilla ice cream drizzled with more Meyers rum and it really was a big hit. So good.
Sounds delicious! Thank you for trying it out, Cheryl. We’re so glad you enjoyed the recipe!
Darn good Rum cake. Just made #2 share with neighbors. One of them has a still and furnished the Rum. Easy to follow and turns out great. Thanks for sharing.
Oh how cool! Thank you, Walter. We’re so glad you enjoyed it!
Thank you for sharing your wonderful family recipe, Blair! Came out so delicious + super moist! A new fam fave! My husband requested Rum cake for his b-day which I’d heard was tricky but this was such a breeze. Smells divine in the oven. I used Betty Crocker Super Moist Yellow Cake mix – which got the highest online reviews. And since it was such a big hit, when I made it again, still used the inexpensive (Captain Morgan Spiced) Rum for the glaze but 1/4 cup Kahlúa in the cake instead of Rum and this was so delicious as well.
I’m so glad that it was a hit, Arnell. Thank you for letting me know!
Excellent. My mom has very little appetite at 92, but she wanted more it was so delicious!
Easy too make
That makes me so happy to hear. Thank you, Mary!
I love you using this cake recipe but I never use the rum. Sometimes I’ll put coconut flavoring and coconut in it and sometimes just plain with pecans and next time I’m going to try devil’s food but I love making cake and a bundt pan and I thank you so much for this recipe I might even do strawberry cake with real berries in it! Thanks again
Thanks, Angela Louise! I agree — this is a really flexible recipe that works in so many different flavor combos. Feel free to poke around my website — I have many different options (from chocolate to lemon, orange juice to chocolate chip). Thanks for your note!