Step-by-Step Guide to Easy, Moist, Crafting Rum Cake from Box”

A good rum cake feels special without being fussy. This version starts with a box cake mix, but it tastes like something you baked entirely from scratch. It’s buttery, tender, and soaked with a warm rum glaze that keeps every bite moist for days.

Whether you’re making it for a holiday, a birthday, or a casual dessert, it’s a reliable crowd-pleaser. You’ll love how simple it is—and how fancy it looks once it’s done.

What Makes This Recipe So Good

Super moist texture: The rum butter glaze soaks into the cake and keeps it soft, even after a couple of days.
Big flavor, minimal effort: A box mix gives you a perfect base, and a few upgrades make it taste homemade.
Flexible rum level: Use light or dark rum, and adjust the amount to suit your taste.
Perfect for gatherings: It looks impressive in a Bundt pan and slices beautifully.
Make-ahead friendly: The flavor actually improves by the next day.

What You’ll Need

1 box yellow cake mix (15.25 oz is standard)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs
1/2 cup vegetable oil (or melted butter for richer flavor)
1/2 cup milk (whole milk preferred)
1/2 cup dark or gold rum (spiced rum works too)
1 teaspoon vanilla extract (optional but nice)
1 cup chopped pecans or walnuts (optional; for the pan)

For the Rum Butter Glaze:

1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1/3–1/2 cup rum (to taste; dark rum gives deeper flavor)
Pinch of salt (optional, helps balance sweetness)

How to Make It

Prep the pan: Heat your oven to 325°F (163°C). Grease a 10–12 cup Bundt pan thoroughly with butter or nonstick spray.If using nuts, scatter them evenly in the bottom of the pan.
Mix the batter: In a large bowl, whisk together cake mix and pudding mix. Add eggs, oil, milk, rum, and vanilla. Beat for about 2 minutes until smooth and slightly thick.
Fill and bake: Pour batter into the prepared pan.Bake for 45–55 minutes, or until a toothpick comes out clean and the top springs back lightly.
Make the glaze: About 10 minutes before the cake is done, melt butter in a small saucepan over medium heat. Stir in sugar and water. Bring to a gentle boil and cook for 3–4 minutes, stirring often.Remove from heat and carefully stir in the rum and a pinch of salt. It will bubble—stir until smooth.
Soak the cake: Let the cake cool in the pan for 5–10 minutes. Poke holes all over the surface with a skewer or thin knife.Slowly spoon about half the warm glaze over the cake while it’s still in the pan, letting it soak in.
Invert and finish: Carefully invert the cake onto a plate or serving platter. Poke a few more holes around the top and spoon the remaining glaze over the warm cake, letting it drip down the sides.
Rest and serve: Let the cake cool at least 1 hour before slicing. For the best flavor and texture, wrap it loosely and rest it several hours or overnight.

How to Store

Room temperature: Keep the cake covered at room temp for 3–4 days.The glaze preserves moisture.
Refrigerator: If your kitchen runs warm, wrap the cake and refrigerate up to 5 days. Bring to room temp before serving.
Freezer: Wrap slices or the whole cake tightly in plastic, then foil. Freeze up to 2 months.Thaw overnight in the fridge, then bring to room temp.

Why This is Good for You

Stress-free baking: Starting with a box mix lowers the barrier to entry and increases your chance of success.
Customizable sweetness and flavor: You control the rum level and glaze intensity, tailoring it to your taste.
Great for sharing: A Bundt cake feeds a group, and the stable texture makes clean slices for gatherings or gifting.
Make-ahead convenience: It tastes better the next day, so you can bake ahead and relax when guests arrive.

What Not to Do

Don’t skip greasing the pan well: Bundt pans have curves and nooks. Miss a spot and the cake can stick.
Don’t rush the glaze soak: Pour slowly so it absorbs. If you flood it too fast, the glaze can pool and run off.
Don’t overbake: Check at 45 minutes.Overbaking makes the crumb dry, and even the glaze won’t fully fix it.
Don’t add rum to boiling glaze over high heat: Remove from heat first to avoid aggressive bubbling and evaporation.
Don’t slice while hot: Warm cake crumbles. Give it time to set for neat slices.

Recipe Variations

Coconut Rum Cake: Use coconut rum in the batter and glaze. Add 1/2 cup shredded coconut to the batter.
Chocolate Rum Cake: Swap in a chocolate cake mix and chocolate pudding.Add 1/2 cup mini chocolate chips.
Pineapple Upside-Down Rum Cake: Arrange pineapple rings and cherries in the Bundt pan with a little brown sugar and butter before adding batter. Use gold rum.
Spiced Holiday Cake: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix. Use dark spiced rum for warmth.
Glaze-Only Rum Flavor: If you prefer mild rum taste, use milk instead of rum in the batter and keep the rum just in the glaze.
No-Nut Version: Skip the nuts and dust the finished cake with powdered sugar or add a drizzle of vanilla icing.

FAQ

Can I make this without alcohol?

Yes.

Use milk in place of rum in the batter. For the glaze, replace rum with water plus 1–2 teaspoons vanilla extract or rum extract. The cake will still be moist and flavorful.

What kind of rum is best for rum cake?

Dark or gold rum gives the richest flavor.

Spiced rum adds warm notes like vanilla and cinnamon. Light rum is milder and works if you want a subtler taste.

Do I need the pudding mix?

It helps with moisture and structure. If you skip it, the cake will still bake, but it won’t be as rich or tender.

If you can’t find vanilla pudding, use French vanilla or even cheesecake flavor. Try no-bake cheesecake too if you want variation.

How do I keep the cake from sticking to the Bundt pan?

Grease thoroughly with softened butter or baking spray that contains flour. Get into every ridge. After baking, let it rest 5–10 minutes before inverting.

If it resists, tap the pan gently and loosen edges with a thin spatula.

Will the alcohol cook off?

Some cooks off in the oven and when you add rum to the hot glaze, but not all. If you want the flavor without alcohol, use the non-alcoholic swaps mentioned above.

Can I use a different pan?

Yes. Two 8-inch rounds or a 9×13-inch pan work.

Baking times vary: 8-inch rounds may take 30–35 minutes; a 9×13 may take 35–45 minutes. Keep an eye on doneness.

Why is my cake dense?

Common causes are overmixing, too much liquid, or expired cake mix/pudding. Beat just until smooth and measure liquids accurately.

Fresh ingredients make a difference.

Can I double the glaze?

You can. It will be sweeter and boozier. If you double, pour very slowly and allow time between spoonfuls so the cake absorbs it rather than turning soggy on top.

In Conclusion

Rum cake from box cake is one of those easy wins that delivers every time.

The batter comes together fast, the glaze does the heavy lifting, and the end result tastes like a bakery treat. Make it a day ahead, slice thick, and enjoy the buttery crumb with that unmistakable rum aroma. It’s simple, cozy, and just a little bit fancy—perfect for any occasion.