Holiday Rum Bundt Cake Recipe (Video!)
This Holiday Rum Bundt Cake Recipe is a cake with a boozy, buttery glaze; delicious and moist for Christmas and New Years’ entertaining. This Christmas rum cake recipe is made with a yellow boxed cake mix and instant pudding. Super easy ingredients and this bundt cake is loved by all.
Just in time for the holidays, how about serving this delicious, amazing, Rum Cake? My friend, Cindy, made this cake for me years and years ago, and it’s become a family favorite. You can’t go wrong with how easy the actual cake is to bake, and then the rum sauce on top? It’s perfect served with vanilla ice cream.
Holiday Rum Bundt Cake Recipe (Video!)
This rum soaked cake is buttery, moist, and rich, and is always a hit at the holiday dessert table. It also make a great gift to give – all wrapped up with a pretty red bow, if you’re in to making homemade Christmas gifts.
Read more: Holiday Rum Bundt Cake Recipe (Video!)
Why I love this recipe
- It’s a great dinner party cake for the holidays.
- Makes a great homemade holiday gift.
- Perfect for a Christmas or NYE potluck.
Also, baking a cake is pretty easy for most people, so if you don’t want to host an entire meal, dessert is doable! Host a dessert party!
Gather these ingredients
- Box yellow cake mix
- Instant vanilla pudding mix
- Eggs
- Canola or vegetable oil
- Golden rum, or “gold” rum
- Chopped pecans
Glaze:
How to make Holiday Rum Bundt Cake Recipe
- Prepare a bundt pan with cooking spray.
- It’s optional to sprinkle nuts over bottom of greased bundt pan (either 10 or 12″ pan works).
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Bake the cake at 325 degrees for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Make the glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
- Remove the pan from heat. Stir in the rum.
- Gently poke holes in the cake with a fork.
- Pour glaze evenly over top and sides of cake.
- Allow cake to absorb glaze. Keep doing this until glaze is used up.
- Serve warm with vanilla ice cream.
Tips and substitutions:
- We recommend a “golden rum,” as opposed to a dark rum, for this cake. But dark is an option, too. If you’re like me, you use up what you have in your cupboard!
- We use about 15.25 ounce yellow cake mix.
- Don’t like nuts? Nuts are optional. You can also use walnuts in place of pecans.
- This cake lasts quite a while covered on the counter, if you have any leftovers.
- Try a “chocolate cake mix” with whiskey combination. It’s great, too.
- SUBSTITUTION FOR RUM: I have not tried this, but they recommend in place of rum (non alcoholic): Red Grape Juice, Cranberry Juice, or Nonalcoholic Wine. To replace the rum with alcohol, you can use whiskey.
Serving
Enjoy the cake! It’s super easy to make and …. almost dangerous! Just tell yourself, one sliver only! HA!
Serve plain (good enough), or with a scoop of vanilla ice cream or fresh whipped cream.
You can freeze this cake, too!
More holiday desserts to try while you are here:
- Roasted Pear Grape Kuchen [RE]
- Pear Upside Down Cake Recipe [RE]
- Cranberry Christmas Cake [Barefeet in the Kitchen]
Get the Recipe:
Holiday Rum Bundt Cake Recipe
Ingredients
CAKE:
- 1 box yellow cake mix, about 15.25 ounce
- 1 3.5 oz INSTANT vanilla pudding mix
- 4 whole eggs
- ½ cup water
- ½ cup canola or vegetable oil
- ½ cup golden rum, or “gold” rum
- 1 cup chopped pecans, optional
GLAZE:
- ½ cup butter, 1 stick
- ¼ cup water
- 1 cup granulated sugar
- ½ cup rum
Instructions
- Prepare a bundt pan with cooking spray. Preheat oven to 325 degrees.
- It’s optional to sprinkle nuts over bottom of greased bundt pan (either 10 or 12″ pan works).
- Mix together cake mix, pudding mix, eggs, water, oil and rum.
- Bake for 1 hour.
- Remove from oven. Cool 10 minutes in pan.
- Invert onto serving plate and prick the top with a fork (so the glaze can run into the holes).
- To make the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
- Remove the pan from heat. Stir in the rum.
- Gently poke holes in the cake with a fork.
Make the glaze:
- Pour glaze evenly over top and sides of cake.
- Allow cake to absorb glaze. Keep doing this until glaze is used up.
- Cut into slices and serve warm with vanilla ice cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can’t wait to try, it sounds and looks wonderful. I do have one question, I wondered if its possible to make this recipe in individual bunt pans. If so, what temperature should it cook at and for how long?
I have only tried the “1” bundt cake for this recipe.
Where is the Holiday Rum Bundt Cack Video?
scroll down under “more holiday desserts to try” – the video is there!
What can be used in place of rum?
I have not tried this, but they recommend in place of rum (non alcoholic): Red Grape Juice, Cranberry Juice, or Nonalcoholic Wine. Or for alcohol, you can use whiskey in place of the rum.
While the cake is “sitting” does it have to stay refrigerated?
no!
This recipe is excellent! It’s always a hit. The only thing that I do differently is to put the rum in the glaze while I’m cooking it.
What do you think about adding rum soaked golden raisins?
Sounds delish. Let me know if it turned out?
I’ve been making this same exact cake for about the last 20 yrs, always a hit!!