Rum Cake with Rum Butter Sauce

Sharing is caring!

Rum Cake with Rum Butter Sauce

When it comes to desserts, there’s just something extra special about a cake that’s warm, buttery, and infused with rich, spiced rum flavor. This rum cake has quickly become a favorite in our home, not only because of its decadent taste but also because of how easy it is to make. It’s the kind of cake that makes my whole family stop in their tracks the moment they walk into the kitchen.

I first decided to make this recipe as a little treat during a quiet weekend at home. The smell alone—rich with the aroma of spiced rum and warm vanilla—immediately made everyone curious. My husband couldn’t wait to get the first slice, and let’s just say it didn’t take long for the kids to join him in line for seconds! I love how moist and tender this cake is, with just the right amount of rum to make it feel festive without being overwhelming.

This recipe also features a rum butter sauce that takes it to the next level. It’s velvety, sweet, and adds a lovely shine to the cake. I think the sauce might be my favorite part—it’s truly heavenly! Trust me, this is a cake you’ll want to make again and again. And if you’re looking for a show-stopping dessert for a family gathering, this one will steal the spotlight!

Questions I Often Get Asked About This Recipe:

Q: Can I use any type of rum for this cake?
A: Yes! While I prefer spiced rum for its warm, bold flavor, feel free to use any rum you have on hand. Dark rum works well for a richer taste.

Q: Does the alcohol cook out of the cake?
A: Most of the alcohol will cook out during baking, leaving just the flavor. However, the sauce contains some uncooked rum, which gives it a subtle kick.

Q: Can I make this cake without alcohol?
A: Absolutely. Substitute rum extract for the cake and sauce if you want a non-alcoholic version. You’ll still get that delicious flavor!

Q: How long does this cake stay fresh?
A: It stays moist and delicious for up to five days if stored in an airtight container. It actually tastes even better a day after baking!

Q: Can I freeze this cake?
A: Yes, this cake freezes beautifully. Just wrap it tightly in plastic wrap and store it in an airtight container for up to three months. Thaw at room temperature when ready to serve.

What You Need to Make Rum Cake with Rum Butter Sauce:

Ingredients:

For the Cake:

1 box yellow cake mix

1 package instant vanilla pudding mix

4 large eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup spiced rum

For the Rum Butter Sauce:

1/2 cup unsalted butter

1 cup granulated sugar

1/4 cup water

1/4 cup spiced rum

Tools Needed:

Bundt cake pan

Mixing bowl

Saucepan

Whisk

How to Make It:

Prepare the Cake Batter: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, vegetable oil, and rum. Beat until smooth and well blended.

Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.

Make the Rum Butter Sauce: In a saucepan over medium heat, melt the butter. Stir in the sugar and water, then bring the mixture to a boil. Continue boiling for 5 minutes, stirring constantly. Remove from heat and carefully stir in the rum.

Glaze the Cake: Using a skewer, poke small holes all over the cake to help the sauce soak in. Gradually pour the rum butter sauce over the cake, letting it seep in between pours.

Serve and Enjoy: Allow the cake to sit for at least an hour before slicing. Serve warm or at room temperature for the best flavor.

Tips:

Use Spiced Rum for Extra Flavor: Spiced rum adds a unique depth that pairs perfectly with the sweetness of the cake and sauce.

Poke Lots of Holes: The more holes you poke in the cake, the better the sauce will soak in, creating a moist and flavorful dessert.

Let It Rest: This cake actually tastes better the day after it’s made. The flavors continue to meld, making it even more delicious!

Go Easy on the Rum in the Sauce: If you’re serving this to a mixed-age crowd, consider using a little less rum in the sauce or simmering it for a few more minutes to cook off more alcohol.

Storage Tip: Keep the cake covered to retain its moisture. Store leftovers at room temperature for up to five days.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This cake was a huge hit with my family! So moist and flavorful—everyone had seconds.”

⭐️⭐️⭐️⭐️ “Great recipe! Next time, I think I’ll add a bit more rum to the sauce for extra flavor.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a holiday party! I made it a day ahead, and it was even better after the flavors had time to blend.”

⭐️⭐️⭐️⭐️ “Lovely cake! I used dark rum, and it turned out amazing. I’ll definitely be making this again.”

⭐️⭐️⭐️⭐️⭐️ “Easy and delicious! The rum sauce is my favorite part—it takes the cake to a whole new level!”

Printable Recipe:

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Pumpkin Streusel Cheesecake

No-Bake Pumpkin Fudge

Baked Pumpkin Crisp

Sharing is caring!