Rum Soaked Bundt Cake with Vanilla Pudding and Walnuts
A moist, indulgent Bundt cake infused with vanilla rum and topped with a rum soaking glaze. The addition of instant vanilla pudding mix creates an incredibly tender crumb, while chopped walnuts add texture and richness. Perfect for celebrations or special occasions when you want to impress guests with a boozy dessert that gets better as it sits and absorbs the rum syrup.
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cut into bits
- 3 tablespoons vegetable oil
- 1 box vanilla instant pudding mix
- ½ cup vegetable oil
- ½ cup milk
- 4 large eggs
- ½ cup whaler vanilla rumdark rum1:1alcohol
similar flavor profile
- 1 teaspoon vanilla extract
- ½ cup walnuts, finely chopped
- ½ cup butter, unsalted or salted
- ¼ cup water
- 1 cup granulated sugar
Instructions
- 1
Preheat oven and grease and flour a standard size Bundt pan or spray generously with flour-added baking spray
- 2
Mix cake flour, sugar, baking powder and salt in bowl of stand mixer
- 3
Add chunks of softened butter and vegetable oil, mixing on medium low speed until mixture looks like fine gravel
- 4
Add pudding mix and stir well
- 5
Add milk, eggs, remaining oil, rum and vanilla, beating with paddle on medium speed until well mixed and smooth, scraping bowl often
- 6
Sprinkle chopped nuts across bottom of pan and pour batter over nuts
- 7
Bake until cake tester comes out clean and cake springs back
- 8
Combine butter, water and sugar in small saucepan and bring to boil for glaze
- 9
Reduce to simmer and cook until sugar is dissolved and syrup is thicker
- 10
Remove from heat and stir in rum
- 11
While cake cools upside down in pan, poke holes all over with toothpick and pour hot syrup over cake gradually until all syrup is absorbed
- 12
Allow cake to cool completely in pan before turning out onto serving platter
Tips
Poke holes all over the cake with a toothpick before adding the rum syrup to help it absorb better and penetrate throughout the cake.
Allow the cake to cool completely in the pan before unmolding to prevent breaking and ensure the syrup has fully absorbed.
The cake actually improves with time as the rum flavors meld, so consider making it a day ahead for best results.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead as flavors improve with time
Serve at room temperature, optionally with whipped cream or ice cream
Common Mistakes
Don't skip poking holes in the cake to avoid uneven syrup absorption
Don't unmold the cake too early to prevent breaking while syrup is still hot
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute the rum with additional vanilla extract or rum flavoring, though the cake will be less moist without the alcohol content.
How long will this cake keep?
The cake keeps well for 3 days at room temperature or up to 1 week refrigerated, and actually improves in flavor as it sits.
Can I freeze this rum cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw completely at room temperature before serving for best texture.