Golden Rum Cake

Golden Rum Cake

Jackie Smith 0

"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 562 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews 1045

  1. 1282 Ratings

Lindsay W

I've used this recipe quite a number of times and have experimented with many different rums. The best is actually a combination of two different kinds. For the cake, use Bicardi Dark/Select or Myers. For the glaze, use Appleton Estates. If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! They clump really easily. Also, as others have said, use the Pillsbury since it already has the pudding mix. Use milk instead of water - fat free milk works best, honestly. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it!


Absolutely delicious!! I followed the recipe exactly as to ingredients. I did add one twist, which I do with all glazed bundt cakes, have for over 50 years. I use a wooden skewer to poke 30 to 40 holes in the top and all sides of the cake. I then apply the glaze liberally with a 1 inch paint brush, used only for cooking, and repeat the process about 3 times. This way, some of the glaze penetrates the cake, adding flavor and moisture. I will definetly make this again.


I make this cake several times a year, and I get numerous request for it... I make it as the recipe states. It is easy and delicious. The only thing you need to watch is the glaze. Make sure the burner is off when you add the alcohol, and you need to realize that the glaze mixture is going to "bubble up" when you add the alcohol to it. I start the glaze when I take the cake out of the oven. I let the cake sit in the pan while I am making the glaze. Once the glaze is ready, I remove the cake from the pan, pour half the glaze in the bottom of the pan, and then I carefully put the cake back in the pan making sure I line the ridges up. I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). Let it stand for 10 minutes or so, then carefully flip the cake over onto your serving dish -- DO NOT REFRIGERATE