Vanilla Rum Cake
A sweet, buttery Bundt cake soaked in a warm rum glaze—easy, elegant, and just boozy enough.
If you love cakes that taste like a tropical vacation and come together without fuss, this one’s for you. Inspired by my indulgent Chocolate Fudge Overload Cake, this vanilla-forward version is lighter, soaked in buttery rum syrup, and comes together with pantry staples and zero stress. Serve it with toasted coconut, fresh pineapple, or a drizzle of white chocolate—or enjoy it plain with a cup of coffee. Either way, you’ll want a second slice.
“So moist, so rich, so easy. It’s like the grown-up version of birthday cake—with a beachy twist.”
Why You’ll Love It
Moist & Tender: The sour cream and pudding mix give this cake an unbeatable texture.
Rum-Soaked Goodness: Every bite is infused with warm, buttery rum syrup.
Simple Ingredients: Cake mix magic means no sifting, separating, or stress.
Dress-It-Up Potential: Keep it classic or top it your way—this cake is a blank canvas for fun.
Ingredients & Substitutions
| INGREDIENT | WHY IT MATTERS | NOTES / SWAPS |
|---|---|---|
| Vanilla Cake Mix | The structural base | Choose a buttery mix like Duncan Hines |
| Instant Vanilla Pudding | Adds richness and moisture | Must be instant, not cook-and-serve |
| Sour Cream | Makes the crumb ultra-tender | Greek yogurt works too |
| Eggs | Bind everything together | No subs recommended |
| Unsalted Butter (melted) | Deep, buttery flavor | Vegetable or canola oil works in a pinch |
| Granulated Sugar | Sweetens and feeds the glaze | Brown sugar adds extra depth |
| Light Rum | Signature boozy warmth | Use milk + vanilla for a non-alcoholic version |
The Beauty of a Bundt Cake
This is the kind of bake that makes people go “wow” even before they take a bite. The pan does the styling, the syrup brings the shine, and the texture holds up beautifully for days. It’s party-ready, potluck-perfect, and practically foolproof.
Flavor Ideas (Low-Effort, High Reward)
- Tropical Vibes: Add crushed pineapple and top with toasted coconut
- White Chocolate Drizzle: A glossy finish that adds sweetness and drama
- Coconut Rum Swap: Sub in Malibu for extra island flavor
- Rum Whipped Cream: Just whip cream + a splash of rum = dreamy topping
Frequently Asked Questions (FAQ)
Can I make it without alcohol?
Yes! Just replace the rum with milk and add a teaspoon of vanilla extract to keep the flavor warm and cozy.
Do I need to poke holes in the cake?
Absolutely. It helps the syrup soak in evenly so every bite is full of flavor.
What kind of rum is best?
Light or golden rum works beautifully. Avoid dark or spiced unless you want a deeper, bolder flavor.
Can I bake this ahead?
Totally! It tastes even better the next day after the syrup has had time to fully absorb.
How should I store leftovers?
Keep it covered at room temperature for up to 3 days or refrigerate for up to 5. You can also freeze slices for longer storage.
How to Serve (and Show Off)
Simple: Just slice and serve—it’s already loaded with flavor.
Elevated: Add a sprinkle of toasted coconut or a drizzle of white chocolate.
Tropical: Serve with pineapple slices or mango coulis.
Party-Ready: Make it a centerpiece on a cake stand with mint sprigs and fruit.
Vanilla Rum Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices, 1 ten-inch Bundt cake
Equipment
Mixing Bowls
Stand Mixer or Hand Mixer
Bundt Pan
Silicone Spatula
Measuring Cups and Spoons
Ingredients
1 package French Vanilla or Classic Vanilla Cake Mix of choice
1 package Instant Vanilla Pudding Mix
1 (16 ounce) container Sour Cream
3 Eggs
⅓ cup (80g) Unsalted Butter, melted
1/2 cup (100g) Granulated Sugar
1 cup (220 mL) Light Rum, divided
Directions
Step 1: Prepare the Bundt Pan
- – Preheat your oven to 350°F (175°C).
- – Grease and flour a 10-inch Bundt pan or use a non-stick spray for easy release after baking.
Step 2: Mix the Cake Batter
- – In a large mixing bowl, combine the cake mix, instant vanilla pudding mix, sour cream, eggs, melted butter, and granulated sugar.
- – Using a stand mixer or hand mixer, beat the ingredients on low speed for 2 minutes or until the batter is smooth and well-combined.
Step 3: Add Rum to the Batter
- – Gradually add ½ cup of light rum to the batter, mixing until fully incorporated.
Step 4: Bake the Cake
- – Pour the batter evenly into the prepared Bundt pan.
- – Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Rum Syrup
- – While the cake is baking, in a small saucepan, combine the remaining ½ cup of light rum with ¼ cup of water (optional) and bring to a simmer over medium heat.
- – Stir in ½ cup granulated sugar and cook, stirring occasionally, until the sugar dissolves and the syrup thickens slightly.
- – Remove the syrup from the heat and set aside.
Step 6: Cool and Glaze the Cake
- – Once the cake is done baking, remove it from the oven
- – While it’s still in the pan, poke the cake all over with a skewer about 1-inch deep
- – Gradually pour the prepared rum syrup over the warm cake, letting it soak in.
- – Let cake cool for 10 minutes before removing it from the pan
Step 7: Let the Cake Set and Serve
- – Allow the cake to cool completely before serving.
- – Slice and enjoy the moist, flavorful vanilla rum cake!
Simple Baker’s Tips
Poke Generously: The more holes, the better the syrup soaks in.
Don’t Overmix: Just blend until smooth—overworking leads to dense cake.
Use Good Mixes: Quality cake and pudding mixes = better flavor.
Get Creative: Coconut, pineapple, or white chocolate make great toppings.
Let It Rest: This cake tastes even better the next day.
Final Thoughts from My Kitchen to Yours 💛
This Vanilla Rum Cake is the ultimate easy showstopper. I’ve baked it for brunches, birthdays, and lazy Sundays—and every time, it gets raves. No need for layers, fancy fillings, or perfection. Just good ingredients, a buttery glaze, and that cozy rum-kissed finish.
So grab your pan, pour that rum, and let the oven do the magic. You’ve got this.
