Description

Golden Rum Cake is a cherished dessert that carries with it the flavors and spirit of the Caribbean. This cake is known for its fluffy texture and tantalizing notes of rum, making it a staple at celebrations, holidays, and family gatherings. With a history linking back to holiday traditions, rum cake has established itself as a beloved treat, appreciated for both its simplicity and sophistication.

I remember the first time I tasted this enchanting cake at a festive gathering—its aroma filled the room, and as I took my first bite, I was transported to an island paradise. The blend of flavors, coupled with the warmth of rum, made it an unforgettable experience.

Ingredients

Scale

To prepare this comforting Golden Rum Cake, you’ll need:

1 cup finely chopped pecans or walnuts (optional)
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup water
1/2 cup dark rum
1 cup granulated sugar (for the glaze)
1/2 cup unsalted butter (for the glaze)
1/4 cup water (for the glaze)
1/2 cup dark rum (for the glaze)

Substitutions and Allergen Notes:

For gluten-free options, use a gluten-free cake mix and ensure your pudding mix is also gluten-free.
If you’re avoiding nuts, simply omit the chopped pecans or walnuts.

Instructions

How to Make Golden Rum Cake

Follow these steps to create your own delicious Golden Rum Cake:

Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan and sprinkle the chopped nuts evenly in the bottom of the pan.
Mix the Ingredients: In a large mixing bowl, combine the yellow cake mix and instant pudding mix. Add the eggs, vegetable oil, water, and dark rum. Mix until well combined, and the batter is smooth.
Pour the Batter: Carefully pour the batter over the nuts in the prepared bundt pan.
Bake the Cake: Place the bundt pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake bakes, prepare the rum glaze. In a saucepan over medium heat, combine the sugar, butter, and water. Stir until the sugar dissolves. Bring the mixture to a boil and let it simmer for 5 minutes.
Add Rum to Glaze: Remove the saucepan from heat and stir in the dark rum. Set aside.
Cool the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, flip it onto a serving dish.
Soak the Cake: Poke holes all over the warm cake with a skewer or fork. Slowly pour the rum glaze over the cake, allowing it to soak into the holes.
Serve and Enjoy: Allow the cake to cool completely before slicing. Serve it with whipped cream or vanilla ice cream for the perfect finishing touch!

Notes

For the best results, here are some helpful tips:

Make sure your eggs and water are at room temperature for a more even batter.
Don’t rush the cooling process; allow the cake to soak up the glaze while it’s still warm to enhance its flavor.