A rich, moist bundt cake soaked in a buttery rum glaze—perfect for the holidays or any cozy occasion!
Ingredients:
For the Cake:
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1 box (15 oz) yellow cake mix (or homemade vanilla cake batter)
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1 (3.4 oz) box vanilla instant pudding mix
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½ cup whole milk
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½ cup dark rum (or apple cider for non-alcoholic)
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½ cup unsalted butter, melted
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4 large eggs
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½ tsp nutmeg
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1 tsp cinnamon
For the Rum Glaze:
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½ cup unsalted butter
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¼ cup water
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1 cup granulated sugar
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½ cup dark rum (optional, or substitute with rum extract + apple juice)
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1 tsp vanilla extract
Optional Garnish:
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Dusting of powdered sugar
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Whipped cream
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Toasted pecans or walnuts
Instructions:
1. Make the Cake
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Preheat oven to 325°F (165°C). Grease and flour a 10-12 cup Bundt pan (or spray with baking spray).
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In a large bowl, mix cake mix, pudding mix, milk, rum, melted butter, eggs, nutmeg, and cinnamon until smooth (about 2 mins).
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Pour batter into the prepared pan and bake for 45-55 mins, or until a toothpick comes out clean.
2. Make the Rum Glaze
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In a saucepan, melt butter over medium heat.
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Stir in water and sugar, bring to a boil, then reduce heat and simmer for 5 mins, stirring constantly.
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Remove from heat and carefully stir in rum and vanilla (mixture may bubble).
3. Soak the Cake
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While the cake is still warm in the pan, poke holes all over with a skewer.
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Slowly pour ½ of the glaze over the cake, letting it soak in.
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Let the cake cool in the pan for 20 mins, then invert onto a serving plate.
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Brush or drizzle the remaining glaze over the top.
4. Serve
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Let the cake rest for at least 1 hour (best if soaked overnight!).
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Dust with powdered sugar and serve with whipped cream or ice cream.
Tips:
✔ For extra rum flavor, brush with an extra 1-2 tbsp rum before serving.
✔ Non-alcoholic version? Use apple cider + 1 tsp rum extract instead of rum.
✔ Storage: Keeps well covered at room temp for 3 days or refrigerated for up to a week.
This cake is decadent, buttery, and spiced—like a warm hug in dessert form! 🍷✨