Cake Mix Rum Cake

Cake Mix Rum Cake – Delicious, rum-soaked cake drizzled with a buttery rum glaze and topped with tasty pecans. Amazing flavor and so easy to make!

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This Cake Mix Rum Cake tastes absolutely heavenly and is super easy to make! This is an amazing combination of buttery, moist cake covered in delectable rum glaze and layered in chopped pecans! There’s no doubt that this recipe will be a favorite!

Prepare to indulge in this incredibly simple and delicious recipe!

HOW TO MAKE A RUM CAKE WITH STORE-BOUGHT CAKE MIX

Before you get started, make sure you have the following ingredients:

• Pecans
• Yellow box cake mix 
• Eggs
• Captain Morgan Spiced Rum
• Water
• Butter
• Instant vanilla pudding mix
• Vanilla extract
• Salt
• Powdered sugar

Once you’ve gathered all your ingredients, preheat the oven to 325ºF. Prepare a bundt pan by greasing and flouring it and then follow the steps below!

PREPARING THE RUM CAKE

1. Add chopped pecans to the bottom of the bundt pan. 
2. In a large mixing bowl, add cake mix, eggs, Captain Morgan, water, butter, and vanilla pudding mix. Beat well until the batter is uniform. 
3. Pour the batter into a bundt pan over pecans. 
4. Bake for 1 hour or until a toothpick comes out clean. Allow the cake to cool.

MAKING THE ICING FOR THE RUM CAKE

1. Flip the cooled bundt cake out of the baking pan onto a serving plate.Gently poke holes into the top and side of the cake with a toothpick. 
2. In a medium microwave-safe bowl, melt butter. Add the Captain Morgan and whisk together. 
3. Add in the vanilla, salt, and powdered sugar and whisk until the icing is uniform. 
4. Drizzle the icing over cake just before serving.

RUM CAKE TIPS

• If you don’t have a bundt pan on hand, feel free to use a different shaped cake pan. Just make sure to look up a pan conversion chart to ensure that it is the right size!
• Let the cake sit for 1-2 hours at room temperature before slicing and serving. This allows the flavors to fully absorb in the cake and leads to the best flavor!
• Be sure to use fresh pecans for the best taste, flavor, and texture. However if pecans aren’t your thing, feel free to use walnuts or another preferred nut!
• Depending on how much rum flavor you want in your cake, you can use light rum for a less intense flavor, and dark rum for a richer flavor. You can also decrease or increase the amount of rum in the cake before baking.

WHAT OTHER FLAVORS OF CAKE MIX CAN I USE FOR RUM CAKE?

We love using yellow cake mix for this recipe, but you can absolutely try other cake flavors if you would like! Chocolate, red velvet or Devil’s cake mix also provide rich, amazing flavors that are sure to please!

WHAT OTHER TOPPINGS CAN I ADD TO A RUM CAKE?

There are lots of options for additional ways to top this rum cake. Try some fruits such as strawberries or raspberries, powdered sugar, whipped cream, ice cream, or chocolate drizzle. 

HOW DO YOU STORE RUM CAKE?

Store any leftover rum cake in an airtight container at room temperature for up to 10 days. The rum acts as a preservative for the cake, so there is no need to worry about refrigeration!

MORE SWEET DESSERTS YOU’RE GOING TO LOVE!!

• Kahlua Pecan Pie 
• Red Velvet Bourbon Cake Balls 
• Guinness Cupcakes With Baileys Frosting 
• Chocolate Zucchini Cake 
• Easy Caramel Fudge Cake

Cake Mix Rum Cake

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Delicious, rum-soaked cake drizzled with a buttery rum glaze and topped with tasty pecans. Amazing flavor and so easy to make!

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 2 hours, 10 minutes
• Author: Sara
• Yield: 12 servings 1x

Ingredients

For the Cake:

• 1 cup chopped pecans
• 1 (15.25 ounce) package yellow cake mix
• 4 eggs
• ½ cup Captain Morgan Spiced Rum
• ½ cup water
• ½ cup butter, melted
• 1 (3.5 ounce) package instant vanilla pudding mix

For the Icing:

• 3 tablespoons butter
• 2 tablespoons Captain Morgan Spiced Rum
• ¼ teaspoon vanilla extract
• Small pinch of salt
• 1 cup powdered sugar

Instructions

For the Cake:

1. Preheat oven to 325ºF.
2. Prepare a bundt pan by greasing and flouring it.
3. Add chopped pecans to the bottom of the bundt pan.
4. In a large mixing bowl, add cake mix, eggs, Captain Morgan, water, butter, and vanilla pudding mix. Beat well until batter is uniform.
5. Pour batter into bundt pan over pecans.
6. Bake for 1 hour or until a toothpick comes out clean. Cool and then flip onto a serving plate.
7. Gently poke holes into the top and side of the cake with a toothpick.

For the Icing:

1. In a medium microwave-safe bowl, melt butter. 
2. Add Captain Morgan and whisk together.
3. Add vanilla, salt, and powdered sugar.  Whisk until icing is uniform.
4. Drizzle icing over cake just before serving.