Rum Cake with Caramel Sauce

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Rum Cake with Caramel Sauce

This cake is easy to make but rich and delicious. I wouldn’t recommend it for kids unless you eliminate the rum. But then it wouldn’t be a rum cake after all .


1 cup chopped pecans or walnuts (optional)

1 package yellow cake mix

1 package instant vanilla pudding

4 eggs

1/2 cup oil

1/2 cup water

1/2 cup rum


Mix eggs, oil, water, and rum together in large bowl. Add cake mix and vanilla pudding and blend well.
Grease and lightly flour bundt pan. (optional: sprinkle nuts around the bottom). Pour cake mixture into pan. Bake at 325 degrees for 1 hour.

Cool cake for 10-15 minutes in pan. Remove cake from pan and prick with toothpick. Wash pan and put cake back in it. Pour glaze over cake (recipe below) and let it soak for 10-15 mins. Then remove cake and place on plate. Drizzle with caramel sauce (recipe below).


1/2 stick butter

2 T water

1/2 cup sugar


Heat butter, sugar, and water. Bring to boil,stirring constantly. When it becomes very light brown, remove from heat. Do not scorch.
Caramel Sauce

¼ cup water

1 stick (1/2 cup or 4 oz) butter

1 cup sugar

¼ cup heavy cream

½ cup dark rum


Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.

Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.

Notes: Glaze is optional. You can eliminate the glaze and just drizzle the top of the cake with the caramel sauce, however, the glaze makes the cake rich and moist.



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