Rum Cake Recipe

5 from 7 votes

This Rum Cake Recipe is a moist, flavorful and delicious dessert from The Bahamas! The cake is cooked in a bundt pan, then drizzled with a Sugar-Rum Syrup.

Course cake, Dessert

Cuisine The Bahamas

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 462kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Cake Ingredients

1 15 oz Boxed Yellow Cake Mix
1 3 ¾ oz box French Vanilla Instant Pudding Mix
4 Eggs
½ cup Water
½ cup Vegetable Oil
½ cup Spiced Dark Rum

Topping Ingredients

½ cup Butter
¼ cup Water
1 cup Sugar
½ cup Spiced Dark Rum
½ cup Unsweetened Coconut Flakes optional

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Grease and flour a bundt pan.
In a mixing bowl, combine all cake ingredients and mix with an electric mixer until all the lumps are gone.
Pour into the prepared pan and place in the oven. Cook for about 60 minutes or until a toothpick comes out clean.
In a medium saucepan, melt the butter on the stove. Whisk in the water and sugar, and bring to a light boil. Stirring constantly, cook it for about 5 minutes. When the 5 minutes is up, remove the pot from the stove and pour in the rum.
Allow the mixture to cool a bit. Turn the bundt cake out onto a plate or cookie sheet. When the topping mixture is cooled, use a spoon to drizzle the mixture over the top of the cake, making sure to get all of the cake.
(Optional) Add the unsweetened coconut flakes to a small, dry frying pan over medium heat. Stir for a few minutes until the coconut is toasted and has turned brown. Sprinkle over rum cake.
Serve and enjoy!

Notes

For educational or personal use only.

Nutrition