Spiced Rum Cake Recipe (From Scratch) - Butter Your Biscuit (2024)

This homemade rum cake is a moist sponge cake that is infused with butter and rum, and topped with a simple rum glaze that allows it to stay moist for days. This incredibly soft cake has just the right amount of spiced rum flavor!

Ingredients needed

Ingredient notes

• Rum: Any spiced rum or dark rum works great.
• Vanilla pudding: Make sure you get the instant vanilla pudding mix and not the cook-and-serve.

• Step 1: In a large mixing bowl whisk together the dry ingredients.
• Step 2: Using an electric mixer add sugar and room-temperature butter to a medium bowl. Mix on medium speed until fluffy.

recipe tips

• Use a large 10-cup bundt cake pan.
• Make sure to spray your bundt pan with nonstick cooking spray and sprinkle the inside with flour. If you don't the cake won't release from the pan.
• If you dont have a bundt pan you can use a 9x13 pan just be sure to keep an eye on it as the cooking time may be different.
• Don't be stingy with the pokes this allows the glaze to soak down into the rum bundt cake.
• You can add chopped pecans on the bottom of the bundt pan before adding in the batter for a delicious addition to this rum cake.

recipe faq's

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• 1-3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3.4 ounce pkg vanilla instant pudding
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 cup butter at room temperature
• 1-1/2 cups sugar
• 1/2 cup plus 3 tablespoons vegetable oil
• 4 eggs
• 3/4 cup milk
• 3/4 cup Spiced Dark Rum I used Sailor Jerry
• 1 tablespoon vanilla extract
• powdered sugar

For the Rum Glaze

• 1/2 cup butter
• 3/4 cups granulated sugar
• 1/4 cup water
• 1/2 cup spiced rum *see notes
• 1/2 teaspoon salt

• Preheat oven to 325 degrees. Grease and flour a bundt cake pan.

• In a large bowl add the flour, baking powder, pudding, cornstarch, and salt, and whisk until combined.

• In a separate bowl using an electric mixer add sugar and softened butter and cream together until fluffy. Add in eggs, oil, milk, spiced rum, and vanilla. Mix just until combined.

• Add in the flour mixture and mix on low for 1-2 minutes. Pour into a bundt pan.

• Bake for 55-60 minutes or until a toothpick comes out clean.

For the Rum Glaze

• Heat a medium saucepan on medium-low heat and melt the butter. Once melted add in the sugar and water and whisk, simmer for 2-3 minutes until the sugar is dissolved. Turn off the heat and add the Spiced Rum, salt, and whisk. Turn the heat back on and bring to a low simmer (careful not to boil over the sides)

• When the cake is done remove it from the oven. And immediately SLOWLY pour half the glaze over the top. Let it sit for 5 minutes.

• Invert the cake into a platter, and using a fork poke several holes into the cake. Don't be shy, this is what helps the glaze seep into the cake. Slowly drizzle the rest of the glaze over the cake. You will have some at the bottom of the cake but you don't want too much.

• Sprinkle powdered sugar over top before serving.

No alcohol-Use a non-alcoholic spiced rum like this one.

If you dont have a bundt pan you can use a 9x13 pan just be sure to keep and eye on it as the cooking time may be different.

Don't be stingy with the pokes this allows the glaze to soak down into the rum bundt cake.