Can I make Buttered Rum Cake without alcohol?

Yes, you can easily make a non-alcoholic version of Buttered Rum Cake. Substitute the dark rum with apple juice, orange juice, or water mixed with rum extract. This keeps the flavor profile close while removing the alcohol content.

How do I keep Buttered Rum Cake moist?

The key to a moist Buttered Rum Cake is the glaze. Make sure to pour the glaze over the cake while it’s still warm and poke holes throughout so it soaks in properly. Also, avoid overbaking, as this can dry out the cake.

Can Buttered Rum Cake be made ahead of time?

Absolutely. Buttered Rum Cake actually tastes better the next day as the flavors deepen and the glaze fully absorbs. Store it in an airtight container at room temperature or in the refrigerator for longer storage.

What type of rum is best for Buttered Rum Cake?

Dark rum is the best choice for Buttered Rum Cake because it has a deeper, richer flavor with notes of caramel and spice. However, you can also use spiced rum for an extra layer of warmth and complexity.

Buttered Rum Cake Easy Recipe

Name: Buttered Rum Cake
Prep time: 20 min
Cook time: PT-493479H5M25S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup chopped pecans or walnuts; 1 cup unsalted butter, softened; 2 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 3 cups all-purpose flour; 3.4 oz (1 box) instant vanilla pudding mix; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk or whole milk; 1/4 cup dark rum; 1/2 cup unsalted butter (for glaze); 1 cup granulated sugar (for glaze); 1/4 cup water; 1 teaspoon pumpkin pie spice or ground cinnamon; 1/2 cup dark rum (for glaze)

Description

Buttered Rum Cake is a rich, moist bundt cake infused with dark rum and topped with a buttery spiced glaze. This indulgent dessert features a soft crumb, crunchy nuts, and deep caramel-like flavors, making it perfect for holidays, gatherings, or any special occasion.

Ingredients

Scale

1 cup chopped pecans or walnuts
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
3.4 oz (1 box) instant vanilla pudding mix
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk or whole milk
1/4 cup dark rum
1/2 cup unsalted butter (for glaze)
1 cup granulated sugar (for glaze)
1/4 cup water
1 teaspoon pumpkin pie spice or ground cinnamon
1/2 cup dark rum (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan, then sprinkle 1 cup chopped pecans or walnuts evenly on the bottom.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.
Add 1 teaspoon vanilla extract and beat in 4 eggs one at a time, mixing well after each addition.
In another bowl, whisk together 3 cups flour, 1 box vanilla pudding mix, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup buttermilk and 1/4 cup dark rum. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
For the glaze, melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup sugar, 1/4 cup water, and 1 teaspoon spice. Bring to a boil while stirring.
Remove from heat and stir in 1/2 cup dark rum.
Poke holes all over the warm cake and slowly pour the glaze over it, allowing it to soak in.
Let the cake cool completely before slicing and serving.

Notes

Use room temperature ingredients for a smoother batter and better texture.
Do not overmix the batter to avoid a dense cake.
Pour the glaze while the cake is still warm for maximum absorption.
Store in an airtight container at room temperature for up to 3 days.
Flavor improves after a day as the glaze fully soaks into the cake.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 110 mg