This Cuban rum cake is easy to make and so delicious. Made with a yellow cake mix, it’s tender, buttery, and loaded with warm rum flavors.
Whether you’re baking it for a party, a holiday dinner, or just because you need a little tropical vibe in your week, this cake is a celebration of flavors on a plate.
- Prep Time: 15 minutes
- Bake Time: 55 to 60 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour and 45 minutes
- Prep Level: Beginner +
What You’ll Love
- Easy to make – The base is a yellow cake mix and instant vanilla pudding, making it easy to whip up in no time.
- Rich, tropical flavor – A sweet, buttery, decadent dessert with a smooth, subtle rum flavor in every bite.
- Make-ahead friendly – Tastes even better the next day, as the rum glaze keeps it moist and allows the flavor to deepen.
- Crowd-pleaser – Simple enough for weeknights, impressive enough for a fancy dinner party!
Ingredient Notes
- For the cake: chopped walnuts or pecans, a package of yellow cake mix, a package of instant vanilla pudding mix, canola oil, cold water, good rum, vanilla extract, and four large eggs at room temperature.
- Rum: Use a good-quality dark rum. The rich flavors of Bacardi black rum make it a popular choice. Gold or spiced rum can be substituted.
- For the rum syrup: butter, sugar, rum, and vanilla extract. Use brown sugar for a rich caramel-flavored glaze, instead of granulated white sugar.
Step-by-Step Instructions
- Preheat oven. Grease and flour the Bundt pan.
- Sprinkle the chopped nuts evenly around the bottom of the pan.
- Add the cake mix and pudding mix to a large bowl.
- Pour in the cold water and the oil into the bowl. Mix until just combined.
- Add the rum and vanilla. Mix until combined.
- Slowly add in the lightly beaten eggs and beat until the cake batter is fluffy.
- Pour batter into the prepared Bundt pan using a rubber spatula to scrape the bowl.
- Bake in a preheated oven until golden brown and a toothpick or cake tester inserted comes out clean.
- Remove from the oven and place on a cooling rack to cool.
- During the last 10 minutes of bake time, make the Rum Syrup: Melt the butter in a small saucepan.
- Add the sugar and 3 tablespoons of water. Let the mixture come to a rolling boil. Boil, stirring occasionally, until it thickens up a bit.
- Carefully add the remaining rum and vanilla. The mixture will bubble. Continue to cook, stirring for 1 minute. Remove from the heat.
- Using a wooden skewer, poke holes all over the top of the warm cake.
- Pour most of the syrup evenly over the cake (keeping some for serving). Let the cake rest for a few minutes.
- Invert onto a cake plate. Let cake cool before slicing.
See the recipe card below for complete measurements and times.
Laura Belle’s Tips
- Grease the pan well – Thoroughly greasing and lightly dusting with flour helps the cake release beautifully.
- Sprinkle chopped nuts first – if using pecans or walnuts, add them to the bottom of the pan before the cake batter so they bake into the top of the cake when inverted.
- Don’t skip the pudding mix – It’s key for the cake’s soft, moist crumb.
- Mix just until combined – Overmixing can make the cake dense.
- Rest for best flavor – The cake tastes even better after sitting overnight, allowing the rum sauce to infuse.
Storing
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It will stay moist being stored at room temperature for up to 5 days. It’s not necessary to refrigerate, but if you do, just bring the cake to room temperature before serving for the best flavor.
Freezing – Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature.
More Delicious Desserts for the Holidays
- The Best Million Dollar Fudge from Back To My Southern Roots
Yield: 12 to 14 slices
Easy Cuban Rum Cake Recipe
This Cuban rum cake is easy to make and so delicious. Made with a yellow cake mix, it's tender, buttery, and loaded with warm rum flavors.
Prep Time
15 minutes
Cook Time
1 hour
Additional Time
30 minutes
Total Time
1 hour 45 minutes
Ingredients
- Non-stick cooking spray
- All-purpose flour for dusting the cake pan
- 1 cup chopped pecans or walnuts
- 1 box of yellow cake mix – 15.25 ounces
- 1 package of vanilla instant dry pudding mix – 3.4 ounces
- 1/2 cup water + 3 tablespoons for the syrup
- 1/2 cup canola oil
- 1 teaspoon vanilla extract – divided (1/2 tsp for the cake, 1/2 tsp for the syrup)
- 1 cup rum – divided (1/2 cup for the cake, 1/2 cup for the syrup)
- 4 eggs at room temperature – lightly beaten
- 1/2 cup unsalted butter
- 1 cup sugar
Instructions
- Preheat oven to 325°F (163°C). Grease and flour the Bundt pan.
- Sprinkle the chopped nuts evenly around the bottom of the pan.
- Add the cake mix and pudding mix to a large bowl.
- Pour in the cold water and the oil into the bowl. Mix on medium speed until just combined.
- Add 1/2 cup rum and 1/2 tsp vanilla. Mix until combined.
- Slowly add in the lightly beaten eggs and beat on low speed for 2 minutes, until the cake batter is fluffy.
- Pour the batter over the nuts, using a rubber spatula to scrape the bowl.
- Bake in a preheated oven until golden brown and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes (cover loosely with aluminum foil after 30 minutes to prevent browning, if needed).
- Remove from the oven and place on a cooling rack to cool.
- During the last 10 minutes of bake time, make the Rum Syrup:
- Melt the butter in a small saucepan over medium-high heat.
- Add the sugar and 3 tablespoons of water. Let the mixture come to a rolling boil. Boil, stirring occasionally for about 5 minutes, until it thickens a bit. Carefully add 1/2 cup rum and vanilla. The mixture will bubble. Boil and continuously stir for 1 minute. Remove from the heat.
- Using a wooden skewer, poke holes all over the top of the warm cake.
- Spoon most of the syrup evenly over the cake (keep about 1/2 cup for serving. Let the cake stand for 10 to 15 minutes.
- Invert onto a cake plate. Let cake cool for at least 20 minutes or up to 8 hours before serving.
Notes
Helpful Tools:
- Standard Bundt Pan (10-inch)
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Cake tester
- Cooling rack
- Sauce pan
- Wooden skewer
- Serving plate
Tips
- Grease and flour the pan well.
- Sprinkle chopped nuts first into the bottom of the prepared pan.
- Don't skip the pudding mix.
- Mix just until combined for a fluffy texture.
- The cake tastes better after sitting overnight, allowing the rum sauce to soak in.
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