rum cake recipe with cake mix
The Best rum cake recipe with cake mix
Plus, it’s surprisingly easy with cake mix—no fuss, no stress. I’ve got kids who think it’s a game, mixing in the rum and watching the batter change color, and they always want to help. It’s a great way to get them involved in the kitchen without it feeling like a chore. And honestly? It’s a healthier option than you’d think. The cake mix provides a solid base, and the rum adds antioxidants and a bit of healthy fat, not the refined sugar you’d find in most desserts. It’s not a perfect health food, but it’s better than most store-bought cakes, and that’s saying something. I’ve used it for birthdays, game nights, and just because—it’s that kind of cake that doesn’t need an excuse.
Easy Rum Cake with Cake Mix
A moist and flavorful rum-infused cake made using a boxed cake mix, topped with a tangy rum sauce. Perfect for a quick dessert or a festive treat.
🥘Ingredients
- 1 box (19.5 oz) vanilla cake mix
- 1 cup vegetable oil
- 1 cup boiling water
- 1/2 cup light rum
- 1/2 cup powdered sugar
- 1/2 cup chopped walnuts (optional)
- 1 cup (240 ml) dark rum
- 1 cup (240 ml) evaporated milk
- 1/2 cup (120 ml) tomato sauce
- 1/2 cup (115 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper. -
2
In a large bowl, combine the cake mix, oil, and boiling water. Mix until smooth. Stir in rum and powdered sugar. Pour batter into the prepared baking dish. -
3
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan. -
4
While the cake cools, prepare the rum sauce by mixing all ingredients in a saucepan over medium heat until sugar dissolves. Simmer for 5 minutes, then remove from heat and let it cool. -
5
Once the cake is fully cooled, spread the rum sauce evenly over the top. Sprinkle with chopped walnuts (if using). Return to the oven for 5-10 minutes to set the sauce.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Oven
- 9×13-inch baking dish
- Rubber spatula
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
- For a boozy twist, add an extra 2 tablespoons of rum to the cake batter.
- Substitute walnuts with pecans or raisins for a different texture and flavor.
- Make sure to chill the rum sauce before spreading to avoid a runny texture.
Watch Video Of How Easy Rum Cake with Cake Mix Works
❓ Frequently Asked Questions About Rum Cake with Cake Mix
1. What ingredients do I need for a classic rum cake recipe using cake mix?
You’ll need a boxed cake mix (vanilla or chocolate works best), 1 cup of rum (or substitute with ½ cup rum + ½ cup orange juice for a lighter flavor), ½ cup melted butter or oil, 1 egg, 1 tsp vanilla extract, 1 tsp rum extract (optional but recommended), ½ cup chopped walnuts or pecans (optional), and ½ cup chopped dried fruit (raisins, cranberries, or cherries). For the glaze, mix 1 cup powdered sugar + 1–2 tbsp rum + 1 tsp vanilla.
2. Can I make this rum cake without a boxed cake mix?
Yes! You can use a homemade cake batter by mixing 1½ cups flour, 1 cup sugar, 1 tsp baking powder, ½ tsp baking soda, ½ cup melted butter, 2 eggs, 1 tsp vanilla, and 1 cup rum. Add nuts/fruit as desired, then bake at 350°F (175°C) for 30–35 minutes.
3. How do I prevent my rum cake from being too dry?
To keep it moist, make sure to mix in the rum thoroughly with the wet ingredients (butter/oil + egg) before adding the dry mix. Avoid overmixing, and brush the top with a little rum or melted butter before baking. For extra moisture, add 1–2 tbsp sour cream or Greek yogurt to the batter.
4. What’s the best way to store rum cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in portions—thaw at room temperature before serving. The glaze may soften slightly over time, so you can drizzle extra glaze on top when serving.
5. Can I make this rum cake gluten-free?
Yes! Use a gluten-free boxed cake mix or substitute with a blend of almond flour + rice flour (1:1 ratio). Ensure the rum and glaze ingredients are also gluten-free. Add extra moisture with applesauce or yogurt to compensate for the lack of traditional flour.
