Mom's Best Recipes
Recipe

Weeknight-Friendly Rum Cake

A classic American-style rum cake that fits into a busy schedule: buttery, tender, soaked with warm spiced rum syrup, and finished with a glossy glaze that tastes like a bakery shortcut you can brag about.

Author By Matt Campbell
4.8
A single golden Bundt rum cake on a simple cake stand, glossy with rum glaze, with a few sliced pieces on a plate in warm kitchen light
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Rum cake has big weekend energy: Bundt pan, butter, that caramelized crust, and a syrup soak that makes the whole thing taste like it has been hanging out at a fancy holiday party. But here is the twist. You can absolutely make it on a weeknight without turning your kitchen into a disaster zone.

This version keeps the vibe classic American-style with a buttery Bundt cake, a generous dark rum syrup, and a final glaze that dries into a shiny, sweet shell. (And yes, the instant pudding mix is that old-school trick that makes the crumb extra tender.) It is the kind of cake that feels dramatic, but the steps are simple and repeatable. Mix, bake, soak, chill. You can do the active work in about 20 minutes, and then the oven and the syrup do the rest.

A close-up of rum syrup being brushed over a warm Bundt cake with a pastry brush on a cooling rack

Why It Works

  • Classic rum cake texture: tender crumb with a crisp, buttery edge from the Bundt pan and a good greasing job.
  • Big flavor without fussy steps: dark rum, vanilla, buttery caramel notes from the syrup, and a little warm spice for that old-school bakery feel.
  • Weeknight-friendly workflow: quick batter, one pan, and a syrup soak that does a lot of heavy lifting.
  • Better the next day: the syrup settles in overnight, so you can bake after dinner and serve tomorrow like you planned it.

Pairs Well With

Storage Tips

How to Store Rum Cake

  • Room temperature: Store tightly wrapped (or in an airtight cake carrier) for up to 3 days. The syrup keeps it moist.
  • Refrigerator: If your kitchen runs warm, refrigerate up to 5 days. Bring slices to room temp for best flavor.
  • Freezer: Wrap individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge or on the counter for a couple hours.
  • Serving tip: If you want that just-glazed feel, warm a slice gently in the microwave for 10 to 15 seconds. Do not overdo it or the syrup can turn greasy.

Common Questions

Common Questions

Is rum cake safe to serve to kids?

The syrup is simmered briefly, which reduces some of the alcohol, but it does not guarantee that all alcohol evaporates. Also, the quick glaze in this recipe is not cooked, so it does contain alcohol. If you are serving kids or anyone avoiding alcohol, swap the rum for rum extract plus water or apple juice (see the note below), and use milk in the glaze.

Is this “traditional” if it uses pudding mix?

This is a classic American-style rum cake. The instant pudding mix is an old-school shortcut that a lot of home bakers use for a softer, more tender crumb. If you prefer to skip it, you can, but the texture will be a bit more like a standard butter Bundt.

What rum should I use for the best flavor?

Dark rum gives the most traditional, molasses-like depth. Spiced rum also works, but it can taste more like a cocktail than a classic rum cake. Use what you like, just avoid anything labeled “flavored” (coconut, pineapple) unless that is your goal.

Do I have to use a Bundt pan?

Bundt is the classic because it bakes evenly and gives you more crust to soak. If needed, use a 10-inch tube pan (timing is similar). You can also use two loaf pans; start checking at 35 minutes and expect 35 to 45 minutes total depending on your pans and oven.

How do I keep it from sticking?

Grease the pan aggressively with soft butter, then dust with flour. Make sure you get into every ridge. A nonstick spray that contains flour also works. Let the cake cool 10 minutes before inverting so it releases cleanly.

What doneness cues should I look for?

A toothpick should come out clean or with a few moist crumbs, the top should spring back lightly when touched, and an instant-read thermometer in the thickest part should read about 200 to 205°F.

Can I make it faster?

You can soak and glaze the cake the same night and slice it after it cools, but for peak rum cake energy, let it rest at least 6 hours, ideally overnight.

Non-alcoholic swap?

For the cake batter: replace the rum with 1/2 cup water or apple juice plus 1 to 2 teaspoons rum extract (to taste). For the syrup and glaze: use water or apple juice plus 1 to 2 teaspoons rum extract. You still get that signature aroma without the booze.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt in the cake by a pinch, and reduce the salt in the syrup to a small pinch.

I love recipes that feel like you did the most, even when you did not. Rum cake is exactly that. The first time I made one, I was convinced it would be a whole production. Then I realized the secret is the syrup. You bake a simple, buttery cake, and the syrup turns it into something that tastes like it came from someone’s aunt who has been winning bake sales since 1997. Now it is my favorite move when I want a dessert that feels celebratory on a random Tuesday, even if dinner was just leftovers and chaos.