Best 7 Rumlicious Rum Cake Recipes

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Are you craving a dessert that is both indulgent and flavorful? Look no further than the "Rumlicious Rum Cake"! This tantalizing treat is a symphony of sweet and boozy notes, sure to elevate any occasion. With its moist, tender crumb and boozy rum glaze, this cake is a true crowd-pleaser. Prepare to embark on a culinary journey as we explore the secrets behind creating the perfect "Rumlicious Rum Cake."

Here are our top 7 tried and tested recipes!

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

RUMLICIOUS RUM CAKE



Rumlicious Rum Cake image

This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.

Provided by Chef funnyface7749

Categories     Dessert

Time 1h15m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 9

1 (18 ounce) box Duncan Hines yellow cake mix
1/2 cup water
1/2 cup oil
1/2 cup walnuts, chopped
1 cup rum
4 eggs
1 (3 1/2 ounce) box instant vanilla pudding
1/2 cup butter
1 cup sugar

Steps:

  • Preheat oven 350 degrees.
  • Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
  • In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
  • Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
  • 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
  • Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
  • Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

Nutrition Facts : Calories 263.9, Fat 13.3, SaturatedFat 3.8, Cholesterol 45.9, Sodium 237.7, Carbohydrate 29.2, Fiber 0.4, Sugar 21.5, Protein 2.4

MOM'S FAMOUS RUM CAKE



Mom's Famous Rum Cake image

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

KEY LIME RUM CAKE RECIPE BY TASTY



Key Lime Rum Cake Recipe by Tasty image

This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!

Provided by Nichi Hoskins

Categories     Desserts

Time 9h35m

Yield 10 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 cups all purpose flour, plus more for dusting
1 ½ cups granulated sugar
3.5 oz instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon kosher salt
8 tablespoons unsalted butter, softened
½ cup canola oil
½ cup milk, room temperature
4 large eggs, room temperature
½ cup rum
2 teaspoons vanilla extract
¼ cup key lime juice
1 key lime zest
8 tablespoons unsalted butter
1 cup granulated sugar
¼ cup water
¼ teaspoon kosher salt
½ cup rum
1 teaspoon vanilla extract
2 tablespoons key lime juice
1 ¼ cups powdered sugar, sifted
3 tablespoons key lime juice
key lime zest

Steps:

  • Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
  • Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
  • With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
  • Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
  • Pour the batter into prepared bundt pan, then smooth the top with a spatula.
  • Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
  • Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
  • Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
  • Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
  • When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
  • Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
  • Pour the glaze over the top of the cake.
  • Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
  • Enjoy!

Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams

RICH RUM CAKE



Rich Rum Cake image

We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 14

4 large eggs, separated
2-1/2 cups confectioners' sugar
3/4 cup orange juice
1/4 cup butter, cubed
3/4 cup rum
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar, divided
1 teaspoon vanilla extract
3/4 cup butter, melted
Optional: Whipped cream and finely chopped glazed pecans

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.

Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.

DELICIOUS RUM CAKE



Delicious Rum Cake image

While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe.

Provided by Dawn399

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 box yellow cake mix or 1 box butter pecan cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup water
1/4 cup rum
1/2 cup margarine
1 cup sugar

Steps:

  • Preheat oven to 350° F.
  • Grease a tube pan or bundt pan.
  • Mix all ingredients for cake together except nuts.
  • Place nuts in bottom of pan and pour batter on top.
  • Bake 50-55 minutes.
  • To make sauce: Combine all sauce ingredients together in a sauce pan.
  • Heat until boiling and allow to boil for 2-3 minutes.
  • Pour over cake when cake is done and allow to stand for 30 minutes before serving.
  • Place cake on serving platter.

Nutrition Facts : Calories 624.2, Fat 31.9, SaturatedFat 4.9, Cholesterol 85.7, Sodium 618, Carbohydrate 70.9, Fiber 1, Sugar 51.9, Protein 5.8

Tips:

  • Use dark rum for a richer flavor. You can also use light rum, but dark rum will give your cake a deeper, more complex flavor.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a bundt pan. This will give the cake a beautiful shape and allow it to cook evenly.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • Serve the cake with fresh fruit or whipped cream. This will add a delicious finishing touch.

Conclusion:

Rum cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich flavor and moist texture, rum cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give rum cake a try. You won't be disappointed.

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