The Unforgettable Embrace: Rum Cake with a Luscious Butter Rum Glaze

There’s a certain magic that happens when rum and cake collide, a warm, comforting hug that instantly transports me back to cozy evenings filled with laughter and the comforting aroma of baking. My grandmother, a woman whose kitchen was a sanctuary of culinary alchemy, would often whip up this very rum cake, especially during the holiday season. The intoxicating scent of dark rum mingling with sweet vanilla and baking butter was the signal that something truly special was on its way. It wasn’t just a cake; it was a promise of warmth, a taste of tradition, and a testament to the simple joy of sharing something delicious.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes (plus cooling time)
• Servings: 12
• Yield: 1 Bundt cake
• Dietary Type: Regular (Gluten-Free option available with mix substitution)

Ingredients

For the Cake:

• Vegetable cooking spray, for misting the pan
• ½ cup finely chopped pecans (optional)
• 1 (18 ¼ ounce) package of regular yellow cake mix
• ¼ cup half of a 3.4 ounce package vanilla instant pudding mix
• ½ cup sour cream
• ½ cup vegetable oil
• ⅓ cup Bacardi dark rum (other brands of dark rum will work also)
• ¼ cup water
• 3 large eggs
• 2 teaspoons pure vanilla extract

For the Butter Rum Glaze:

• 4 tablespoons unsalted butter
• ½ cup packed light brown sugar
• 3 tablespoons Bacardi dark rum

Equipment Needed

• Bundt pan
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Small saucepan
• Wire rack
• Wooden skewers or toothpicks

Instructions

1. Prepare the Pan: Begin by thoroughly misting your Bundt pan with vegetable cooking spray. If you’re opting for the delightful crunch of nuts, carefully place the finely chopped pecans in the bottom of the prepared Bundt pan.
2. Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is the perfect temperature to ensure an even bake for our decadent rum cake.
3. Combine Dry Ingredients: In a large mixing bowl, add the regular yellow cake mix and the vanilla instant pudding mix. Give them a quick whisk to ensure they are evenly distributed.
4. Add Wet Ingredients: To the dry ingredients, add the sour cream, vegetable oil, ⅓ cup of Bacardi dark rum, water, 3 large eggs, and 2 teaspoons of pure vanilla extract.
5. Initial Mixing: Using your electric mixer on low speed, begin to beat the ingredients until they are just incorporated, which should take about 30 seconds. It’s important not to overmix at this stage. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl, ensuring all the ingredients are brought into the batter.
6. Develop the Batter: Increase the mixer speed to medium and continue to beat the batter for an additional 1 ½ to 2 minutes. This step is crucial for developing a smooth, luscious batter that will yield a tender cake.
7. Pour into Pan: Carefully pour the prepared batter into your prepared Bundt pan, making sure to distribute it evenly. Use your spatula to smooth the top surface of the batter.
8. Bake the Cake: Place the Bundt pan in the preheated oven. Bake for approximately 40 to 45 minutes. You’ll know the cake is done when the top springs back lightly when pressed with your finger.
9. Prepare the Butter Rum Glaze (While Baking): While the cake is in the oven, it’s time to craft the irresistible butter rum glaze. In a small saucepan set over low heat, melt the 4 tablespoons of unsalted butter. Once melted, stir in the ½ cup of packed light brown sugar and the 3 tablespoons of Bacardi dark rum.
10. Simmer the Glaze: Continue to stir the glaze mixture over low heat until the sugar dissolves completely and the mixture begins to boil and thicken. This usually takes about 3 minutes. Once it has reached the desired consistency, remove the saucepan from the heat and allow the glaze to cool slightly.
11. Cool the Cake: Once the cake is baked, remove the Bundt pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes. This brief cooling period allows the cake to set slightly, making it easier to invert.
12. Invert the Cake: After the 10-minute cooling period, gently shake the Bundt pan to loosen the cake, then carefully invert it onto the wire rack. Allow the cake to cool completely.
13. Glaze the Cake: Once the cake has completely cooled, it’s time for the grand finale. Using wooden skewers (or toothpicks, as I often prefer), poke about a dozen holes evenly across the top of the cake. Very slowly and deliberately, pour the warm butter rum glaze over the top of the cake, allowing it to soak into the holes you’ve created. This ensures every bite is infused with that glorious rum flavor.

Expert Tips & Tricks

• For a Gluten-Free Version: If you wish to make this cake gluten-free, you can substitute the regular yellow cake mix with a 15 oz. Gluten Free Cake Mix. The results are consistently praised for both versions!
• Controlling the Rum Flavor: If you prefer a less pronounced rum taste, you can reduce the amount of rum in the butter rum glaze to 1 ½ tablespoons instead of the 3 tablespoons called for.
• Pecan Perfection: If you choose to use pecans, toasting them lightly before chopping can intensify their nutty flavor and add an extra layer of complexity to the cake.
• Glaze Consistency: If your glaze seems too thick after cooling, you can gently warm it for a few seconds over very low heat. Conversely, if it’s too thin, a few more minutes of simmering might do the trick.
• Even Glazing: Pouring the glaze slowly ensures it has ample time to penetrate the cake’s structure, creating that signature moist and flavorful crumb.

Serving & Storage Suggestions

This Rum Cake is a showstopper on its own, but it also pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an extra touch of elegance, consider a scattering of fresh berries.

Storage: This delightful cake is best stored at room temperature in an airtight cake saver for up to 3 days. For longer storage, the unglazed cake can be frozen for up to 3 months. When ready to enjoy a frozen cake, allow it to thaw overnight on the countertop before glazing and serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	396.2 kcal	20%
Total Fat	21 g	32%
Saturated Fat	5.8 g	29%
Cholesterol	62.5 mg	20%
Sodium	312.6 mg	13%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	0.5 g	1%
Sugars	28.1 g	56%
Protein	3.7 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Citrus Zest: For a brighter flavor profile, add the zest of one orange or lemon to the cake batter.
• Spice It Up: A pinch of cinnamon or nutmeg in the batter can add a warm, autumnal twist.
• Rum Extract: If fresh rum isn’t readily available, you can use rum extract in the batter, though it won’t offer the same depth of flavor. Use about 1-2 teaspoons of rum extract for the 1/3 cup of rum called for.

FAQs

Q: Can I use a different type of cake mix for this recipe?
A: While the recipe is specifically designed for yellow cake mix, you can experiment with other flavor profiles like butter pecan or even spice cake mix. However, note that flavor and texture may vary.

Q: How do I prevent my cake from sticking to the Bundt pan?
A: Thoroughly misting the pan with cooking spray and ensuring you use the initial 10-minute cooling period before inverting are key to a clean release. Some bakers also like to use a baking spray that contains flour for an extra non-stick layer.

Q: My glaze seems a bit too thick. What should I do?
A: Gently warm the glaze in a small saucepan over very low heat, stirring constantly. You can also add a tiny splash of milk or more rum if needed to reach your desired consistency.

Q: Can I make this cake ahead of time?
A: Absolutely! The unglazed cake can be made a day or two in advance and stored at room temperature. Glaze it just before serving for the freshest taste and best glaze consistency.

Q: What kind of rum is best for this cake?
A: A good quality dark rum, like Bacardi as specified, provides a rich depth of flavor. However, any good dark rum will work beautifully.

Final Thoughts

This Rum Cake with Butter Rum Glaze is more than just a dessert; it’s an experience. It’s a testament to the enduring power of simple, comforting flavors and the joy they bring to any occasion. I encourage you to bake this cake, share it with loved ones, and create your own sweet memories. Its rich, moist crumb, infused with the warmth of rum and enrobed in a luscious glaze, is sure to become a cherished recipe in your own culinary repertoire. Serve it with a steaming cup of coffee or a glass of mulled wine, and let the magic unfold.