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This hot buttered rum cake is a boozy winter dessert and it's made with a cake mix to make your life extra easy. recipe via itsybitsykitchen.com #bundtcake #boozycake #rumcake

Hot Buttered Rum Bundt Cake

Easy to make and easier to eat, this hot buttered rum cake will be a winter favorite!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 14
Author Kelsie



  • 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)



  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Generously oil a 10-cup Bundt pan. Sprinkle with flour, then tap out any excess. Set pan aside.
  4. 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.


  1. 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.