Rum Cake Recipe With Cake Mix

Mak Erot

3 min read

·

Apr 01, 2025

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Rum Cake Recipe with Cake Mix: A Deliciously Easy Dessert

This recipe takes the guesswork out of making a moist and flavorful rum cake. Using a cake mix as a base simplifies the process, allowing you to focus on achieving that signature rum-soaked goodness. Perfect for beginners and experienced bakers alike, this recipe is sure to become a favorite in your dessert repertoire.

Ingredients You'll Need:

• One box (15.25 ounces) of your favorite white cake mix
• One 3.4-ounce box of instant vanilla pudding mix (this adds incredible moisture!)
• 1/2 cup of vegetable oil
• 4 large eggs
• 1 cup of strong brewed coffee (or water if you prefer a less intense rum flavor)
• 1/2 cup of dark rum (adjust to your preference; you can also substitute with rum extract for a milder flavor)
• 1 cup of chopped nuts (optional, pecans or walnuts work great)
• 1 cup of rum glaze (recipe below)

Instructions: A Step-by-Step Guide

Preparing the Batter:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures a clean release.

2. Combine Dry Ingredients: In a large bowl, combine the cake mix and the pudding mix. This simple step adds extra richness and moisture.

3. Add Wet Ingredients: Add the oil, eggs, coffee (or water), and rum to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined. Don't overmix!

4. Incorporate Nuts (Optional): Gently fold in the chopped nuts if using.

5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Making the Rum Glaze:

This glaze is what truly elevates the cake. Here's how to make a simple yet delicious one:

1. Combine Ingredients: In a small saucepan, combine 1 cup of powdered sugar, 2 tablespoons of rum, and 2-3 tablespoons of warm milk (or coffee for a stronger rum flavor).

2. Whisk Until Smooth: Whisk until smooth and the glaze reaches a pourable consistency. Adjust the amount of milk as needed.

Finishing Touches:

1. Cool & Glaze: Let the cake cool in the pan for about 10 minutes before glazing.

2. Pour & Drizzle: Pour the rum glaze evenly over the warm cake. Let it drip down the sides for extra deliciousness.

Tips and Variations:

• Rum Strength: Adjust the amount of rum according to your preference. You can also use rum extract for a milder flavor.

• Fruit Additions: Add 1 cup of dried cranberries or cherries to the batter for a delightful twist.

• Spice it Up: A teaspoon of cinnamon or nutmeg adds warmth and complexity.

• Make it a Layer Cake: Bake the batter in two 9-inch round pans for a layer cake presentation.

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