Easy Rum Cake Recipe

Prepare the bundt pan. Preheat your oven to 350°F and liberally spray a 9-inch bundt pan with nonstick cooking spray.
Mix. In a large bowl, use a hand mixer on low speed to combine the flour, granulated sugar, dark brown sugar, eggs, butter, buttermilk, spiced rum, vegetable oil, vanilla extract, baking powder and salt until smooth (about 1 minute).
Bake. Pour the mixture into the prepared pan and bake uncovered for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean (or with just a couple crumbs). While you wait for the cake to bake, make the glaze.
Make the glaze. In a small saucepan over low heat, combine the granulated sugar, butter, and powdered sugar and mix well. Turn the heat off completely before adding the spiced rum. Return the heat to low and cook for at least 3 minutes stirring continuously until all the sugar is dissolved and the mixture is smooth. (Make sure to keep the heat low. Don’t simmer or your mixture will harden into candy).
Add extra flavor. While the cake is still hot, use a long skewer or toothpick to poke deep but thin holes about 1 inch apart throughout the cake. Pour half of the glaze over the holes and let it soak in for about 15 minutes.
Flip the cake. Place a plate or cake stand over your bundt pan and quickly flip the cake over. Gently release the cake from the pan lifting straight up and drizzle the remaining glaze over top. By this time your glaze will be slightly cooled. The cooler it gets the thicker and less transparent it will be. This is why it's important to pour the glaze over the holes in your rum cake while the glaze and cake are still warm!
Slice and serve.

Ingredients

For the Glaze

Instructions

Notes

Nutrition