Rum Cake


While we were in the Caribbean, we saw rum cakes everywhere. Rob loves them, but when I asked if he wanted to get some he said, “Nah, I bet you could make one that’s just as good.” That was nice of him to say, but I wasn’t sure if my first attempt at this booze-flavored cake would live up to the Tortuga standard. While he was working last weekend, I decided to give it a shot and surprise him with it when he got home. I found a recipe that looked simple enough and had good reviews on Allrecipes, so I followed that while also making minor adjustments. Overall I would say it turned out really well! It had a nice rum flavor that wasn’t overpowering and also a fluffy, moist texture. We will definitely be making it again!





Rum Cake


For the Cake:

  • 1 package yellow cake mix
  • 1 (3.5 oz) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup non-fat milk
  • 1/2 cup canola oil
  • 1/2 cup dark rum

For the Glaze:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup rum


  1. Preheat oven to 325F. Lightly grease and flour a 10-inch bundt pan.
  2. In a large bowl, mix together the cake and pudding mixes. Then add eggs, milk, oil and rum. Stir until blended and pour into prepared pan. Bake for 45 – 60 minutes, until a toothpick inserted into the middle comes out clean. Let sit in pan for 5 – 10 minutes, then flip onto serving plate. I technically serve it upside down because I like that the non-rounded part really soaks in the glaze and it doesn’t just run down to the bottom. You can also use a wood skewer to poke some holes in the top so that the glaze soaks through.
  3. Just as the cake is almost done baking, start on the glaze by mixing the butter, water and sugar in a saucepan over medium heat. Bring to a boil and remain boiling for 5 minutes, stirring constantly. Remove from heat and stir in the rum. Brush glaze over the top and sides of the cake. Allow cake to absorb glaze and repeat until glaze is gone.

Recipe adapted from