Hot Buttered Spiced Rum Cake Recipe Extends Those Holiday Feels by Donna John

Hot buttered rum, anyone? If you don't want to sip on a hot buttered rum drink, you can enjoy all those flavors in this hot buttered spiced rum cake recipe! Don't let the fact that the holidays are over stop you from extending those warm holiday feels into the new year. 

This simple cake recipe starts with a box cake mix, so it has quick and easy prep. Always a plus for me when I'm baking! Here is your short shopping list for this cake mix cake recipe: a box of yellow cake mix, a small box of instant vanilla pudding mix, eggs, vegetable oil, water, spiced rum, butter and granulated sugar. 

This rum and butter-soaked cake is off-the-charts moist. Everyone who enjoyed a slice over the holidays told me it was one of the moistest cakes they've ever eaten. The rum isn't shy either in this rum cake recipe. You can taste the booziness in every bite because the rum is in the cake and in the glaze.

Serve this bundt cake for dessert with a cup of coffee or put it out on your holiday dessert table. This rum cake is sure to become a family tradition. It also makes a wonderful holiday food gift or "just because" gift, which are always the best.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour (approximately)
Servings: 16

Ingredients

Cake

• 15 ounces (1 box) yellow cake mix
• 3.4 ounces (1 small box) instant vanilla pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup spiced rum

Glaze

• 1 stick (1/2 cup) butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup spiced rum

Recipe Notes

• I used Duncan Hines Butter Golden cake mix.

• Use a bundt pan that holds at least 10 cups.

• I used Parrot Bay spiced rum, but you can use whatever brand you like. If you don't have spiced rum, you could use white or dark rum.
  

• To keep it fresh, store the cake covered or in an airtight container.

Here's how to make it:

1. Grease and flour a bundt pan. Preheat the oven to 325 degrees F.
   
2. Put the cake mix, pudding mix, eggs, oil, water and rum into a mixing bowl or the bowl of an electric mixer. Beat well until combined.
   
   
   
3. Pour into the prepared pan. Bake in a preheated 325-degree F oven for about 50 to 60 minutes or until a toothpick comes out clean.
   
4. While the cake bakes, combine the butter, sugar and water in a saucepot. Bring to a boil, stirring, until everything is melted together and combined.
   
   
5. Turn off the heat and stir in the rum.
   
6. Remove the baked cake from the oven.
   
7. Using a skewer or chopstick, poke holes all over the cake.
   
8. Pour all of the glaze over the cake or 3/4 of the glaze and save the remaining for serving.
   
9. Let the cake cool.
   
10. Unmold onto a serving platter. Pour the reserved glaze over the top and serve immediately. If not serving immediately, reheat the reserved glaze in the microwave before pouring it over the cake.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.