Best 20 Rum Cake Recipes

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Indulge in the delectable flavors of a classic rum cake, a timeless dessert with a rich history and tantalizing taste. This beloved cake is renowned for its moist and tender crumb, infused with the warmth of amber rum, creating a symphony of flavors that dance on the palate. Embark on a culinary journey with our collection of carefully curated rum cake recipes, each offering a unique twist on this traditional treat. From the classic dark rum cake, steeped in the depths of molasses and spices, to the elegant white rum cake, exuding a light and airy texture, our recipes cater to every taste and preference. Discover the secrets of crafting the perfect rum glaze, a luscious coating that transforms the cake into a masterpiece, adding a touch of sweetness and sophistication. Explore variations such as the pineapple rum cake, bursting with tropical flavors, or the coconut rum cake, a delightful fusion of Caribbean influences. Treat your loved ones to the ultimate rum cake experience, whether as a celebratory centerpiece or a cozy afternoon indulgence. With our comprehensive guide, you'll master the art of creating this timeless dessert, leaving a lasting impression on your taste buds and creating memories that will be cherished.

Here are our top 20 tried and tested recipes!

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
  • Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
  • While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
  • Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

CARIBBEAN COCONUT RUM CAKE



Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

BANANA RUM CAKE



Banana Rum Cake image

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Provided by LMDINCO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  • Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  • For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g

BUTTER RUM CAKE ( FROM SCRATCH)



Butter Rum Cake ( from Scratch) image

Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.

Provided by crazyPastrychef

Categories     Dessert

Time 2h40m

Yield 4 loaf pans, 12 serving(s)

Number Of Ingredients 13

2 cups soften butter
2 1/2 cups white sugar
7 eggs
1 tablespoon good vanilla extract
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup double cream
2 cups sugar
1/2 cup butter
3 cups water
4 tablespoons vanilla extract
1 cup dark rum

Steps:

  • I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
  • Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
  • Rum Syrup.
  • Boil together all Ingredients --
  • Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
  • When using a disposable tin just ladle syrup on to baked cake -- .

PUMPKIN RUM CAKE



Pumpkin Rum Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
1 cup heavy cream
1 teaspoon maple syrup

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
  • Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
  • In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
  • Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
  • For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
  • Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
  • Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
  • Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
  • Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  • Using an electric mixer, beat at low speed until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in 1 cup of chocolate pieces.
  • Pour batter into a greased 12-cup Bundt pan.
  • Bake 50 to 60 minutes or until cake tests done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool on a wire rack.
  • Heat raspberry preserves and remaining 1/2 cup of rum.
  • Strain through a sieve to remove seeds.
  • Place cake on a serving platter.
  • Prick surface of cake with a fork.
  • Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  • Repeat until all the glaze has been absorbed.
  • Combine remaining 1 cup of chocolate pieces and shortening.
  • Microwave on high for 1 minute or until melted. Stir until smooth.
  • Spoon chocolate icing over cake. Let stand 10 minutes.
  • Combine vanilla baking bar and 1 tsp water.
  • Microwave on high for 30 seconds or until melted.
  • Drizzle on top of icing.

RUM CAKE WITH A BUTTER RUM GLAZE



Rum Cake With a Butter Rum Glaze image

This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.

Provided by eavess

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

vegetable cooking spray, for misting the pan
1/2 cup finely chopped pecans (optional)
1 (18 1/4 ounce) package of regular yellow cake mix
1/4 cup half of a 3 . 4 ounce package vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (other brands of dark rum will work also)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons Bacardi dark rum

Steps:

  • Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
  • Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
  • Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
  • Pour batter into prepared cake pan and smooth the top with a spatula.
  • Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
  • While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
  • Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
  • Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
  • Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)



Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake) image

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch loaf cakes and two 8-inch round cakes

Number Of Ingredients 22

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 mL) bottle dark rum, plus more for brushing cakes
1 (750 mL) bottle ruby port or Manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or Royal Icing for Fruitcake, for serving

Steps:

  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

MOM'S FAMOUS RUM CAKE



Mom's Famous Rum Cake image

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

MOM'S RUM CAKE



Mom's Rum Cake image

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

Provided by Laura

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  • Combine cake mix and pudding mix.
  • In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  • Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  • To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g

DUNCAN HINES RUM CAKE



Duncan Hines Rum Cake image

Make and share this Duncan Hines Rum Cake recipe from Food.com.

Provided by taysyd4

Categories     Dessert

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) box cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
1 cup pecans
1/8 cup butter
1/4 cup water
1/2 cup rum
1 cup sugar

Steps:

  • Cake mix type: Duncan Hines without pudding.
  • Preheat oven at 325°F.
  • Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
  • Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
  • For Glaze:.
  • Cook all together and add rum last.
  • Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.

Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3

COCONUT RUM CAKE



Coconut Rum Cake image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h35m

Yield 16

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  • Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  • While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  • Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g

ALMOST TORTUGA RUM CAKE



Almost Tortuga Rum Cake image

Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.

Provided by Heart N Soul

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)

Steps:

  • Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • This mix may be contained and stored for up to 3 months in the refrigerator.
  • For the Cake:.
  • Preheat oven to 325 degrees.
  • Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • Sprinkle the chopped walnuts on the bottom.
  • Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
  • Batter should be very smooth.
  • Pour into Bundt pan.
  • Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • Remove from oven and place on a cooling rack while making the soaking glaze.
  • Rum Soaking Glaze:.
  • Combine butter, water and sugar in a small saucepan.
  • Bring to a boil carefully as mixture boils over very easily.
  • Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • Remove from the heat and add the rum, mix to combine.
  • While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
  • Allow cake to cool completerly in pan before turning out onto serving platter.
  • This cake is delicate, so once it is turned out, it can not be moved around easily.
  • Can be eaten when fully cool, but even better the next day!

BUTTER-RUM POUND CAKE



Butter-Rum Pound Cake image

A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g

Tips:

  • Use dark rum for a richer flavor. You can substitute light rum, but the flavor will be less pronounced.
  • Don't overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Rum cake is a delicious and versatile dessert that can be enjoyed on any occasion. It's easy to make and can be customized to your liking. With a little creativity, you can create a rum cake that is sure to wow your friends and family.

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