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Boozy Rum Cake Recipe

Booze soaked and incredibly moist rum cake topped with sugary walnuts.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 8 hours
Total Time 9 hours 20 minutes
Servings 15 pieces



  • 1 cup chopped walnuts or pecans
  • 1 TBS brown sugar
  • 1 tsp ground cinnamon
  • 2 TBS rum optional


  • 1 stick salted butter softened
  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp butter extract optional
  • 2 cups cake flour or all purpose flour
  • 1 TBS baking powder
  • 3.4 oz box french vanilla pudding mix
  • 1/2 cup whole milk room temp
  • 1/2 cup rum light, dark, or spiced
  • Nonstick cooking spray
  • Extra flour for dusting


  • 1 stick salted butter
  • 1 1/4 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 1/3 cup rum light, dark, or spiced



  1. Mix all ingredients in a small bowl
  2. Set aside.


  1. Preheat oven to 325 F

  2. Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
  3. Pour the nuts into the bottom of the pan evenly; set aside
  4. In a mixing bowl, combine the butter, sugar, and vegetable oil
  5. Mix until well combined using an electric mixer; about 3-4 minutes.
  6. Add in the eggs one at a time mixing in between each addition
  7. Add in the extracts
  8. In a separate bowl, sift in the flour, baking powder, and pudding mix.
  9. Add half of the flour mix into the wet batter
  10. Pour in the milk
  11. Using the electric mixer, mix on a medium speed until the flour is no longer visible
  12. Add in the rest of the flour mix and the rum.
  13. Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
  14. Pour the batter into the Bundt pan on top of the nuts.
  15. Gently shake and tap the pan to evenly distribute the batter.
  16. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
  17. Allow the cake to cool while working on the glaze.


  1. In a saucepan, melt the butter.
  2. Add in the sugar and water.
  3. Stir and bring the mixture to a rolling boil
  4. Lower the heat to simmer.
  5. Simmer for 6 minutes without stirring.
  6. Remove from heat.
  7. Add in the rum and vanilla extract*
  8. Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
  9. Slowly pour the glaze, a little at a time, over the cake.
  10. Allow the cake to cool to room temperature
  11. Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
  12. Flip the cake over onto a cake plate.
  13. Enjoy!

Recipe Notes

*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content.
**This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag. If frozen properly, this cake will last for up to a year.