Butter Rum Cake
Butter Rum Cake is a moist, flavorful dessert featuring rich butter and warm rum notes. Its tender crumb is complemented by a sweet glaze, making it perfect for special occasions or gatherings. The combination of vanilla pudding and rum creates a decadent treat loved by many dessert enthusiasts.
Ingredients
Instructions
- Mix the cake mix, vanilla pudding, eggs, cooking oil, and water in a large bowl and beat until smooth.
- Pour the batter into a well-greased Bundt pan and bake at 350°F for 45 minutes.
- Meanwhile, in a saucepan, combine oleo, water, and rum or rum flavoring and bring to a boil.
- Poke holes in the hot cake while still in the pan.
- Pour the glaze over the cake and let it set for 30 minutes.
- Remove the cake from the pan and serve.
Tips & Substitutions
For an extra moist cake, consider substituting half of the cooking oil with unsweetened applesauce. If you prefer a non-alcoholic version, use the rum flavoring instead of rum. Make sure to grease the Bundt pan thoroughly to prevent sticking. If you have leftover cake, try pairing it with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
Serve the butter rum cake with a dollop of whipped cream or a scoop of ice cream for a decadent treat. It pairs beautifully with coffee or tea, making it an excellent choice for brunch or afternoon gatherings. For a festive touch, consider garnishing with toasted nuts or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover butter rum cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds, just until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Rum Cake contains roughly 324 calories, with 2g protein, 31g carbohydrates, and 19g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the butter rum cake a day in advance. Just wrap it tightly in plastic wrap once it has cooled completely to maintain its moisture. The flavors may even deepen overnight, making it even more delicious.
What can I use as a substitute for cooking oil?
You can substitute the cooking oil with melted coconut oil or unsweetened applesauce for a healthier option. Both alternatives will keep the cake moist while slightly altering the flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary; it may need a few more minutes or may be done slightly earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).