This made-from-scratch rum cake is the perfect dessert to put you in the fall mood. It’s a light, velvety cake soaked in a rum-butter syrup making the cake extremely moist and flavorful. If you enjoy the sweet and bold notes of rum, this is the cake for you! Full recipe included below! 

Ingredients:

• ½ cup crushed walnuts
• 1 ½ cups granulated white sugar
• ½ cup unsalted butter
• 3 Tbsp + ½ cup vegetable oil
• 1 ¾ cup all-purpose flour
• ¼ cup cornstarch
• 4 tsp baking powder
• 1 tsp kosher salt
• one 3.4oz box of store bought vanilla pudding mix
• ¾ cup whole milk
• 4 large eggs
• ¾ cup dark rum
• 1 Tbsp pure vanilla extract

For the Rum Syrup:

• ½ cup unsalted butter
• ½ cup water
• ¾ cup granulated white sugar
• 1 tsp kosher salt
• ½ cup dark rum 

Directions 

1. Preheat oven to 325º. Grease and flour a bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

2. In the base of a mixer, cream the 1 ½ cups granulated sugar and the ½ cup butter. Add the 3 Tbsp oil, flour, cornstarch, baking powder and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin and pour easily.

4. Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for additional 20 to 30 minutes.

6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let it reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

7. Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In the morning, invert the cake back onto a serving platter.

Storage: Keep covered for 1 week at room temperature.

If you liked this, you may also want to check out our Butterscotch Bourbon Lava Cake recipe as well!

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