Easy Rum Cake Recipe

Easy Rum Cake Recipe

This alcoholic Rum Cake is the best and not from a box. This boozy, sweet, zesty handmade rum cake is covered with a delightful butter and dark rum caramel sauce.  

– 2½ cups all-purpose flour – 4.5 ounces instant vanilla pudding mix – 1 tablespoon baking powder – 1 cup sugar – ½ teaspoon salt – ½ cup vegetable oil – ½ cup dark rum – ½ cup orange juice – ½ cup milk – 1 tablespoon orange zest – ¼ cup water – 1 cup sugar – 4 ounces butter – ¼ cup heavy cream – ½ cup dark rum – sweetened coconut  – pecan



Preheat oven to 325°F. Cooking spray a 10-inch bundt cake pan and set aside. Fill the bundt pan with batter.


Mix all the cake ingredients in no particular sequence in your mixer bowl on medium speed for 2 minutes until smooth. Rum cake making process photos.


The toothpick test verifies baking. Turn the cake onto a platter or plate after a few minutes of cooling.


Rum cake making process photos. Place sugar and water in a medium saucepan over medium-high heat. Stir or whisk sugar to dissolve.


Heat the pan on high and boil until the syrup gets brown around the edges, then stir occasionally for a few minutes until it turns a deep amber.


Rum cake making process photos. Remove pan from heat. Add butter and stir. After adding heavy cream, stir until the sauce stops bubbling.


Rum cake making process photos.  If desired, add pecans or toasted coconut. Spread caramel sauce on the cake and poke holes in it to let it soak in. 

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