Go Back
–+ servings
rum soaked cakes

Rum Soaked Cakes

Indulge in the rich flavors of rum soaked cakes. Perfect for any occasion, this easy recipe combines moist cake with a boozy kick. Try it today!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Skewer or fork
  • Bundt pan
  • Small saucepan

Ingredients

  • 1 box yellow cake mix (or your favorite flavor)
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 1 cup dark rum (or substitute with apple juice for a non-alcoholic version)
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup water

Instructions

  • Preheat your oven to 350°F (175°C) and grease a bundt pan.
  • In a large mixing bowl, combine the cake mix, eggs, oil, water, and vanilla extract. Beat until smooth.
  • Pour the batter into the prepared bundt pan and bake for about 30–35 minutes, or until a toothpick comes out clean.
  • In a small saucepan, melt butter over medium heat. Add sugar and water, stirring until dissolved. Bring to a boil, then remove from heat and stir in the rum.
  • Let the cake cool in the pan for 10 minutes, then poke holes all over the surface and pour the rum syrup over it.

Notes

For variations, consider swapping yellow cake mix for chocolate or spice cake. Use high-quality rum for the best flavor and consider adding dried fruits for more texture. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Before serving refrigerated cake, bring it back to room temperature for the best taste.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!