This rum cake comes together with the help of boxed vanilla cake mix and a packet of vanilla pudding mix.

No Fuss Rum Cake

This rum cake comes together with the help of boxed vanilla cake mix and a packet of vanilla pudding mix.

Ingredients

For the cake:

  • 1 box vanilla cake mix
  • 1 packet vanilla pudding mix
  • ¼ cup melted butter, plus 2 Tbsp for lining bundt pan
  • ½ cup vegetable oil
  • ¾ cups whole milk
  • 1 tsp vanilla extract
  • 4 eggs, room temperature, whisked together

For the Rum drizzle topping:

  • 1 cup sugar
  • ½ cup melted butter
  • ¼ cup water
  • ¼ cup dark rum

Instructions 

  • Preheat oven to 325F.
  • Mix the vanilla cake mix, vanilla pudding mix, vanilla extract, whisked eggs, melted butter, vegetable oil, and whole milk until no lumps remain.
  • Grease a bundt pan with 2 Tbsp butter and pour the batter into the bundt pan.
  • Bake at 325F for 45 minutes, or until a metal cake tester comes out clean when inserted into the middle of the cake.
  • While the cake is baking, prepare your rum drizzle topping in a small sauce pot.
  • Heat until the ingredients are combined and the sugar has dissolved.
  • When the cake is hot and just out of the oven, gently poke holes in the top of the cake with a fork .
  • Pour the rum drizzle over the top of the cake.
  • When the cake has cooled completely, flip the cake out of the pan onto a serving plate.

Notes

This cake tastes great a few days after it is baked.