Easiest Rum Cake Recipe Ever: This Boozy Vanilla Cake Is Unforgettable by Donna John
Needing another dessert for Christmas last year, my friend shared her easy rum cake recipe with me. Thank you, friend! This is the easiest rum cake to prepare, smells heavenly and is moist and full of vanilla, butter and rum flavor. Now it's made year-round and not just at the holidays.
The moist rum cake is made with a box of yellow cake mix, a box of instant vanilla pudding, eggs, vegetable oil, water and rum. While the cake bakes, make the glaze with a stick of butter, granulated sugar, water and rum. When the cake comes out of the oven, poke holes all over it and pour the glaze on so it seeps down into the cake. Let the cake cool before serving.
This delicious rum cake dessert recipe will be a new family tradition, for the holidays and beyond. I don't even associate it with the holidays anymore because I've made it so much. It adds a tropical feel to the cooler months and a festive feel to summer gatherings.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour (approximately)
Servings: Makes 1 cake
Ingredients
Cake
- 1 box (16 ounces) yellow cake mix (I used Duncan Hines Butter Golden)
- 1 box (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup white rum or spiced rum (I used spiced rum)
Glaze
- 1 stick (8 tablespoons) butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup white rum or spiced rum
Here's how to make it:
- With an electric mixer, combine the cake mix, pudding mix, eggs, oil, water and rum. Beat well.
- Pour into a greased and floured bundt pan (one that holds at least 10 cups). Bake in a preheated 325-degree F oven for about 50 to 60 minutes or until a toothpick comes out clean.
- While the cake bakes, combine the butter, sugar and water in a saucepot. Bring to a boil, stirring, until everything is melted together and combined. Turn off the heat and stir in the rum.
- When the cake comes out of the oven, pour the glaze over it while it is still in the pan (my friend likes to poke holes in it first).
- Let the cake cool, then unmold onto a serving platter.
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