This post may contain affiliate links, please see the privacy policy for details.

Grandma’s rum cake is always the life of the party! This rum bundt cake recipe is a classic dessert that combines the rich flavors of buttery vanilla cake with a deliciously sweet and boozy rum sauce. Yes, there is a bit of rum (Jamaican spiced is the best), but it is the star of this old-fashioned cake recipe. This indulgent treat is perfect for any occasion, from birthdays to holidays. The combination of tender cake and decadent sauce creates a dessert that is both moist and light, with a perfect balance of sweetness and warmth from the rum.

A golden-brown rum Bundt cake sits on a glass plate with a drizzle of glaze, accompanied by a cup of coffee in the background.

Bake a rum bundt cake as an extra special grown-up dessert this holiday season – it’s honestly the best rum cake recipe ever.

Also try pineapple upside down Bundt cake, Italian rainbow cookies, these reindeer cupcakes, or these cute cheesecake gingerbread jars.

A slice of rum bundt cake being drizzled with a thick lemon glaze from a small glass container, with another slice of cake and plates in the background.

Why You’ll Love It

Make-ahead friendly: It stores well, so you can bake it in advance and enjoy it fresh when needed.
Irresistible glaze: The buttery, rum-infused glaze adds a luscious finishing touch that makes every slice even more indulgent.
Comforting and cozy: The warm flavors and comforting texture make it a perfect choice for cozy gatherings. It gives you the feeling of a grandma’s rum cake recipe!

A slice of moist yellow rum cake served on a white plate, accompanied by two forks, next to a partially eaten slice with glaze and a mug with a light-colored drink.

Rum Bundt Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cake flour: Provides a tender texture, ideal for a light and fluffy cake.
Baking powder and baking soda: Make sure they are fresh so your Caribbean rum cake rises!
Butter: Adds richness and moisture; must be at room temperature for optimal creaming.
Granulated sugar: Sweetens the cake and helps with its structure.
Eggs and egg yolks: Provide structure, richness, and moisture. Room-temperature eggs mix better and contribute to a more even batter.
Buttermilk: Adds moisture and a slight tang, which helps tenderize the cake.
Spiced and regular rum: The heroes in this cake batter. Use a good quality product for the best rum flavor. I like to use Bacardi rum in my rum cakes, butter rum glaze, and other bakes.
Heavy cream: Provides creaminess.
Vanilla extract: Enhances the glaze’s flavor in your homemade rum cake – don’t skip it!

A flat lay of baking ingredients for a delicious rum bundt cake, including flour, sugar, eggs, butter, milk, oil, and various small bowls with additional ingredients on a white surface.

How to Make Rum Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the cake mix: Mix cake flour, baking powder, baking soda, and salt in a bowl.
Beat the wet ingredients: Beat butter in a large bowl until fluffy, about 4 minutes. Add sugar and beat. Mix in eggs, egg yolks, buttermilk, rum, and vanilla until combined.
Make rum cake mixture: Stir in the flour mixture until just combined. Pour batter into the prepared pan.
Bake cake: Bake the rum cake ingredients until the cake is done.
Glaze: Combine glaze ingredients in a pan and bring to a boil. Boil for 1 minute, then pour slowly over the cooled cake.

A close-up of a sliced holiday rum cake with a glaze on a plate. Two white cups are blurred in the background.

Substitutions and Variations

Cake flour: Use all-purpose flour (use the same amount, but sift before measuring). For a gluten-free option, use a gluten-free all-purpose flour blend.
Butter: Use margarine or coconut oil for a dairy-free option.
Granulated sugar: Swap with brown sugar (for a richer flavor) or coconut sugar.
Buttermilk: Milk mixed with a tablespoon of lemon juice or white vinegar or plain yogurt thinned with a little milk.
Spiced rum: Try dark rum, bourbon or a non-alcoholic rum extract.
Heavy cream: Use Half & Half or non-dairy milk with a thickener (like cornstarch).

A slice of moist Christmas rum cake topped with a glossy syrup is being held on a fork above another piece of cake on a white plate. A blurred background shows more pieces of cake and dishware.

Serving Suggestions

Appetizer: This pretty garlic bread wreath and these stuffed tomatoes make yummy appetizers.
Main: Holiday beef wellington is a classic Christmas main. Serve it with cream cheese and gouda corn or my veggie casserole.
Dessert: End with Christmas rum cake!

A delicious rum bundt cake sits elegantly on a glass plate, with a knife ready for serving. In the background, a stack of plates, forks, and a cup await eager guests.

How to Store Rum Cake

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: It may be frozen for up to 3 months
Thaw: Thaw the cake overnight in the fridge.

A rum bundt cake on a silver plate is surrounded by a cup of black coffee, a cup of coffee with cream, utensils, and a small jug of cream on a white surface.

Top Tips

Glaze while warm: Pour the glaze over the cake while it is still warm.  This will help it soak in and make the cake perfectly moist.
Serve with extra glaze: Make a little extra glaze and pour over a slice while serving.
Prepare the bundt cake tin well: Bundt cakes seem to stick easily. Use a non-stick spray to ensure the cake comes out easily (I like this one!) You can also grease every crevice with Crisco, then dust well with flour.
Remove gently: Let the cake cool until you can touch the pan, but it is still warm. Shake gently to loosen from the sides of the pan. Place a pan upside down over the pan and flip the pan over. Tap all sides of the pan to loosen the cake.
Check doneness: Your oven may cook quicker, so check your cake with a toothpick poked into the middle of the cake. When the toothpick comes out clean, it is done.

A close-up of a slice of rum bundt cake being lifted from the whole cake with a serving spatula. The cake has a golden brown exterior and a moist, yellow interior.

Rum Bundt Cake FAQs

Can I use a different type of alcohol in this recipe? 

Yes, you can substitute spiced rum with dark rum, bourbon or a non-alcoholic rum extract. Adjust the amount to taste.

How do I ensure my cake doesn’t stick to the bundt pan? 

Grease the bundt pan thoroughly with butter or nonstick spray, then dust it with flour. Alternatively, use a bundt pan spray for best results.

How can I make the glaze thicker or thinner? 

To thicken the glaze, simmer it for a longer time. To thin it out, add a bit more cream or milk.

What should I do if the cake sinks in the middle? 

A cake that sinks may have been underbaked or had too much leavening. Ensure the oven temperature is correct, and check the cake with a toothpick to ensure it’s fully cooked.

Can I use a cake or pudding mix?

I don’t recommend using a store-bought cake mix as the result might vary too much.

A coffee cake is topped with a thick drizzle of sauce poured from a jug, with two coffee cups visible in the background, reminiscent of a classic rum bundt cake.

Christmas Rum Bundt Cake Recipe

5 from 1 vote

Rum Bundt Cake

Bake a rum bundt cake as an extra special grown-up dessert this holiday season; it’s honestly the best rum cake recipe ever!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients 

For the Cake:

For the Glaze:

Instructions 

Make the Cake:

  • Preheat the oven to 350°F and spray a bundt cake pan with Baker’s Joy or nonstick cooking spray, or grease it well with Crisco and dust with flour.
  • Combine the cake flour, baking powder, baking soda, and salt together in a bowl.
  • In a large bowl, beat the butter until fluffy and light, about 4 minutes. Add the sugar and beat for another 2 minutes.
  • Add the eggs, egg yolks, buttermilk, rum, and vanilla. Beat until just combined and then mix in the flour.
  • Pour the batter evenly in the prepared pan.
  • Bake for 60 minutes, checking after the first 45. You can check the cake for doneness using a toothpick.

Make the Glaze:

  • Combine all the glaze ingredients in a pan and bring to a boil. Cook for 1 minute.

Glaze the Cake:

  • Pour the prepared glaze slowly over the plated cake.

Nutrition

Calories: 381kcal | Carbohydrates: 68g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 84mg | Sodium: 275mg | Potassium: 113mg | Fiber: 1g | Sugar: 48g | Vitamin A: 250IU | Vitamin C: 0.03mg | Calcium: 119mg | Iron: 1mg
Like this recipe? Rate and comment below!

Rum bundt cake is a timeless dessert that blends the buttery richness of vanilla cake with a sweet, boozy rum glaze. Ideal for any celebration – be it birthdays, holidays, or just a special treat – this cake delivers a yummy mix of moist, airy texture and a luxurious, warming rum sauce. The result is a dessert perfectly balanced with sweetness and a touch of warmth from the rum.

Other Festive Rum Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 1 vote

1 Comment

  1. 5 stars
    This rum cake was the star of the party! Moist, rich, and perfectly sweet with that warm hint of rum. I’ll be making this for every special occasion!