Ingredients
Scale
For the Cake:
- 1 box yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup dark rum
- 1 cup chopped walnuts or pecans (optional)
For the Rum Soaking Syrup:
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup dark rum
Instructions
- Preheat oven to 325°F (165°C). Thoroughly grease and flour a Bundt pan. If using nuts, sprinkle them evenly over the bottom of the pan.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, water, and 1/2 cup rum. Beat on medium speed for 2 minutes until smooth and well combined. Pour batter into the prepared Bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes.
- While cake is cooling, prepare the rum soaking syrup: In a saucepan over medium heat, combine butter, sugar, and water. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and carefully stir in 3/4 cup rum.
- Use a skewer or toothpick to poke holes all over the bottom of the cake (still in the pan). Slowly pour about 1/3 of the hot rum syrup over the cake, allowing it to absorb.
- After 5 minutes, place a serving plate over the Bundt pan and carefully invert the cake. Poke holes all over the top and sides of the cake.
- Gradually spoon the remaining rum syrup over the entire cake, pausing between additions to let the syrup absorb.
- Allow the cake to cool completely, then cover loosely with plastic wrap and let rest for at least 8 hours or overnight before serving.
Notes
- For best results, allow the cake to rest overnight so the rum flavors can fully develop.
- Store covered at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- For a non-alcoholic version, substitute the rum with apple juice mixed with 1 teaspoon of rum extract.
- Dark rum provides the richest flavor, but spiced rum adds wonderful warm notes of cinnamon and vanilla.
- The cake can be frozen (without glaze) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 36g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 85mg