{"id":2350,"date":"2026-06-04T07:20:48","date_gmt":"2026-06-04T07:20:48","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=2350"},"modified":"2026-06-04T07:20:48","modified_gmt":"2026-06-04T07:20:48","slug":"classic-rum-cake-boozy-buttery-bundt-beautiful","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/06\/04\/classic-rum-cake-boozy-buttery-bundt-beautiful\/","title":{"rendered":"Classic Rum Cake: Boozy. Buttery. Bundt. Beautiful."},"content":{"rendered":"\n

Rum cake is what happens when butter, sugar, and rum fall in love.<\/p>\n\n\n\n

Dense, buttery pound cake. Soaked in a buttery rum syrup. Toasted pecans on top. It’s boozy. It’s beautiful. It’s impossible to eat just one slice.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Serves 10-12.<\/em><\/p>\n\n\n\n

For the Cake:<\/h3>\n\n\n\n
    \n
  • 1 cup chopped pecans<\/li>\n\n\n\n
  • 1 box (15 oz) yellow cake mix<\/li>\n\n\n\n
  • 1 box (3.4 oz) instant vanilla pudding mix<\/li>\n\n\n\n
  • \u00bd cup dark or golden rum<\/li>\n\n\n\n
  • \u00bd cup water<\/li>\n\n\n\n
  • \u00bd cup vegetable oil<\/li>\n\n\n\n
  • 4 large eggs<\/li>\n\n\n\n
  • 1 tsp vanilla extract<\/li>\n<\/ul>\n\n\n\n

    For the Rum Syrup:<\/h3>\n\n\n\n
      \n
    • \u00bd cup unsalted butter<\/li>\n\n\n\n
    • \u00bc cup water<\/li>\n\n\n\n
    • 1 cup granulated sugar<\/li>\n\n\n\n
    • \u00bd cup dark or golden rum<\/li>\n\n\n\n
    • 1 tsp vanilla extract<\/li>\n<\/ul>\n\n\n\n

      Step-by-Step Instructions<\/h2>\n\n\n\n

      Step 1: Preheat and Prep<\/h3>\n\n\n\n
        \n
      1. Preheat oven to 325\u00b0F (165\u00b0C). Grease a 10-inch Bundt pan.<\/li>\n\n\n\n
      2. Sprinkle chopped pecans evenly in the bottom of the pan.<\/li>\n<\/ol>\n\n\n\n

        Step 2: Make the Cake Batter<\/h3>\n\n\n\n
          \n
        1. In a large bowl, combine cake mix, pudding mix, rum, water, oil, eggs, and vanilla.<\/li>\n\n\n\n
        2. Beat until smooth (about 2 minutes).<\/li>\n<\/ol>\n\n\n\n

          Step 3: Bake<\/h3>\n\n\n\n
            \n
          1. Pour batter over pecans. Bake 50-60 minutes until toothpick comes out clean.<\/li>\n\n\n\n
          2. Let cool 10 minutes in pan. Invert onto a serving plate.<\/li>\n<\/ol>\n\n\n\n
            \"\"<\/figure>\n\n\n\n

            Step 4: Make the Rum Syrup<\/h3>\n\n\n\n
              \n
            1. In a saucepan, melt butter with water and sugar. Bring to a boil.<\/li>\n\n\n\n
            2. Reduce heat. Simmer 5 minutes, stirring constantly.<\/li>\n\n\n\n
            3. Remove from heat. Stir in rum and vanilla.<\/li>\n<\/ol>\n\n\n\n

              Step 5: Soak the Cake<\/h3>\n\n\n\n
                \n
              1. Poke holes all over the warm cake with a skewer or fork.<\/li>\n\n\n\n
              2. Spoon or brush syrup slowly over the cake, letting it soak in.<\/li>\n<\/ol>\n\n\n\n

                Step 6: Serve<\/h3>\n\n\n\n
                  \n
                1. Let cake absorb syrup completely (about 1 hour). Serve at room temperature.<\/li>\n<\/ol>\n\n\n\n

                  Summary<\/h2>\n\n\n\n

                  Prep Time:<\/strong> 15 minutes | Cook Time:<\/strong> 50-60 minutes | Total Time:<\/strong> ~2 hours<\/p>\n\n\n\n

                  Yield:<\/strong> 10-12 servings<\/p>\n\n\n\n

                  Difficulty:<\/strong> Easy<\/p>\n\n\n\n

                  Storage Notes<\/h2>\n\n\n\n

                  Room Temp:<\/h3>\n\n\n\n

                  Store tightly covered for up to 1 week. Gets more flavorful with time.<\/p>\n\n\n\n

                  Freezer Friendly:<\/h3>\n\n\n\n

                  Freeze for 3 months. Thaw at room temperature.<\/p>\n\n\n\n

                  Pro Tip:<\/h3>\n\n\n\n

                  Dark rum is best for deep flavor. Light rum works but is less boozy.<\/p>\n\n\n\n

                  \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                  Buttery pound cake soaked in rum syrup. Toasted pecans. The Caribbean in a Bundt pan. Adult dessert only. No judgment.<\/p>\n","protected":false},"author":1,"featured_media":2398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[1965,1966,1964,1963,1961,1967,1968,1969,1962],"class_list":["post-2350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-boozy-cake","tag-bundt-cake","tag-butter-rum-cake","tag-caribbean-rum-cake","tag-classic-rum-cake","tag-easy-rum-cake-recipe","tag-holiday-cake","tag-kentucky-derby-cake","tag-rum-cake"],"yoast_head":"\nClassic Rum Cake: Boozy. Buttery. Bundt. 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