This hot buttered rum bundt cake is a boozy winter dessert and it’s made with a cake mix to make your life extra easy.
I’ve never known my parents to drink rum. Margaritas for football games, sure. The occasional scotch before dinner, yes. Plenty of red wine, most definitely. But not rum
So when I described this cake to my mom and she told me she and my dad had the best recipe for hot buttered rum mix, and that they used to eat it straight from the freezer all winter long, I was like what are you talking about?
Thinking about my parents’ having lives before I was around never ceases to weird me out.
My dad supposedly owned a pair of purple calypso pants with a gold belt when he was growing up, and people called him Tommy, and he had a full head of curly hair.
My mom used to eat maple bars and peach jolly ranchers every day after school.
Neither of my parents’ lives sounds remarkable by my description, but you have to know that my dad has no hair anymore and certainly doesn’t wear purple pants, and my mom doesn’t eat sugar or gluten at all today.
I can’t imagine either of them eating hot buttered rum mix out of the freezer. Or even making hot buttered rum mix to store in the freezer.
Am I just really selfish for preferring to think my parents’ lives began the day I was born? Or is it normal to be so self-centered?
And do the answers to those questions even matter when we could be eating delicious (and easy to make) hot buttered rum cake?
I sooooo can’t answer those questions.
But I can tell you that this is not a cake for those who are on the fence about rum in their desserts. It’s also not a cake for children; this cake practically oozes booze.
Scratch that. It’s so moist it literally oozes booze.
The rum flavor is quite pronounced due to the rum in the batter and the rum-butter mixture you pour over the finished product. And the cinnamon, nutmeg, and cloves in the cake make this a total must for cozy winter nights. Served warm with a healthy scoop of vanilla ice cream or cold straight from the freezer (a la mode versus a la Kelsie’s mom and dad), this recipe is a keeper.
And I’ll gladly share some hot buttered rum cake with you. Would a selfish person say that? Finally a question I can answer: clearly not.
Easy to make and easier to eat, this hot buttered rum cake will be a winter favorite!
- 1 15.25-ounce box white or yellow cake mix
- 1 3.56-ounce box instant vanilla pudding mix
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup whole milk
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 8 tablespoons unsalted butter melted and cooled slightly
- 1/4 cup dark rum
- 4 tablespoons unsalted butter melted and cooled slightly
- 3/4 cup powdered sugar
- additional powdered sugar for serving (if desired)
- vanilla ice cream for serving (if desired)
Preheat the oven to 350 degrees.
Combine the cake mix, pudding mix, eggs, and oil in a large mixing bowl. Beat with an electric mixer until combined. Add the rum, milk, brown sugar, spices, and melted butter and mix well.
Generously oil a 10-cup Bundt pan. Sprinkle with flour, then tap out any excess. Set pan aside.
Pour batter into prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then carefully invert cake onto a serving platter.
Combine the rum, butter, and powdered sugar in a small mixing bowl. Whisk until completely smooth. Spoon over the warm cake, then let stand until cool. Dust cake with additional powdered sugar and serve with vanilla ice cream if desired.
Adapted from Simply Classic