The BEST Rum Cake

Cinco de Mayo is just around the corner and it’s actually not going to be a day of celebration for us. Even though we are not, I wanted to share a past due recipe on the blog that would fit the occasion perfectly for you – the best rum cake, evarr. 

Now I do want to share why we aren’t really celebrating Cinco de Mayo this year. The thing is, May 5th was the birthday of my husband’s late grandmother. Her name was Angelica and for the few years I knew her, she really was a sweet angel.

She was super independent and even though she was getting too old to live on her own, she did and cooked every day and even drove. She passed away last May (less than a couple weeks after we celebrated her 85th birthday) and so this is the first year her birthday is coming up and we aren’t going to celebrate it. I miss her.

Best Rum Cake Recipe

So, I made this rum cake recipe back in December for our Noche Buena dinner (Christmas Eve). I even posted pictures of it on Instagram (below), but I didn’t ever get around to writing down the recipe here until now. (Also keep reading for more photos!)

Beyond excited to serve my first #rumcake at our Noche Buena dinner tonight! #f52grams #EEEEEATS #baking #nomnom #cake #instafood #Bacardi

A photo posted by Zully @ FoodieZoolee (@foodiezoolee) on Dec 24, 2014 at 9:57am PST

This cake was so luscious – there’s no other way of describing this delicious cake. If you’ve never made a rum cake, I beg you to try mine because you will be in love – I promise!

I went a little click happy on these, but the cake turned out so great I didn’t want to lose a shot!

I hope you have a fun Cinco de Mayo! 

The BEST Rum Cake

Title says it all - I guarantee it.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Servings 12 people

Ingredients

  

for cake

• 1 yellow cake mix 18 oz box
• 1 vanilla pudding mix instant, 3.5 oz
• 4 eggs
• 1/2 cup coconut oil
• 1/2 cup water
• 1/2 cup rum
• 1 cup walnuts chopped

for glaze

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup rum
• 1/4 cup water

Instructions

 

for cake

• Preheat oven to 325 degrees F. Grease and flour bundt pan. Sprinkle chopped nuts over the bottom of the pan.
• Combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend. Pour batter over chopped nuts in the bundt pan.
• Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 10 minutes in the pan. Pour glaze onto the cake and wait for it to be absorbed. Then turn the cake out onto plate and brush glaze over top and sides. Allow cake to absorb glaze and repeat until you use all of the glaze.

for glaze

• In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, making sure to stir constantly. Remove from heat and stir in 1/2 cup rum.