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Rum Soaked Cake (1)

rum soaked cake

Chef Monica
This rum soaked cake delivers exceptional moisture and rich flavor in just 5 easy steps. Made with a tender yellow cake base infused with a buttery rum syrup, this impressive dessert is perfect for special occasions or weekend treats. The cake develops even more flavor overnight, making it an ideal make-ahead dessert that stays moist for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Caribbean
Servings 12 servings
Calories 420 kcal

Ingredients
  

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.
Keyword boozy dessert, bundt cake, holiday dessert, make-ahead dessert, moist rum cake, rum cake recipe, rum soaked cake