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Rum Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
A delicious, festive, super moist yellow cake drizzled with rum!

Ingredients

  • 1 box yellow cake mix (I like Betty Crocker's Super Moist Yellow Cake or Duncan Hines Classic Yellow Deliciously Moist Cake)
  • ½ cup vegetable oil (Please check the instructions on box to see the exact amount of oil needed as it may differ)
  • 3 eggs
  • ¾ cup water
  • ¼ cup rum (Ensure it is an excellent strong rum, white or dark)
  • powdered sugar (for dusting the cake - more or less, per your taste)
  • dash cake sprinkles

Instructions 

Yellow Cake

  • Prepare according to the instructions on the box.
  • Keep an eye on the cake towards the end to ensure it does not dry out. I generally stick a bamboo skewer into it 5 minutes before the bake time. If it comes out clean, I remove it from the oven and allow it to cool.
  • Once cool, dust it with the powdered sugar and decorate the top with sprinkles. 

Notes

Where the recipe on the box indicates adding water, substitute it for ¼ cup of the water with a ¼ cup of rum (I've already done this in the recipe above).
Sometimes, my twin will make a Buttercream frosting or rum drizzle.

Buttercream Frosting

Check Wilton's easy recipe. Click the link here: Best Homemade Vanilla Buttercream Frosting.

Buttercream Rum Drizzle

1 cup Buttercream Frosting
¼ cup rum
Heat the cup of buttercream frosting in a saucepan on low heat. When it starts to bubble, add the rum. Be careful as the rum makes the frosting bubble up.
Stir and drizzle it over the cooled cake.     
When I prepare the drizzle, I take a cup of store-bought frosting and zap it in the microwave for less than a minute. Remove from the microwave, and add the rum. Stir and drizzle the mixture over the cake.
I do prefer the light sugar dusting!
Course: Dessert
Cuisine: American, British
Keyword: Christmas, rum, yellow cake