Rum Bundt Cake

5 from 2 votes

This moist and delicious Cinnamon Spiced Rum Bundt Cake is perfect for all your holiday celebrating but I love to serve it for brunch all year long! With vanilla and seasonal spice notes, this cake is full of flavor and is super easy!

Prep Time10

Cook Time45

Resting time10

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Calories: 388kcal

Author: Sharon Garofalow

Ingredients

For the Rum Cake

4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Don Q Gran Añejo Rum
1 box Yellow Cake Mix
1 small box Instant Vanilla Pudding

For the Cinnamon Crumb

1 cup brown sugar
1/4 cup white sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

Instructions

Grease a bundt pan and preheat the oven to 350 degrees.
In the bowl of a stand mixer, beat eggs, oil, water and rum until just combined.
Add dry pudding powder and dry cake mix and beat until smooth, approximately 5 minutes on medium.
In a small bowl, mix the brown sugar, white sugar, cinnamon, nutmeg and ginger.
Pour half the batter into your oiled bundt pan.
Top with a bit of cinnamon crumb (amount to your liking but remember to reserve at least half to finish it off)
Add the remaining batter.
Finish with the cinnamon crumb.
Bake 40-45 minutes.
Let cool for 10 minutes then invert cake on to a plate to remove from the bundt pan.

Notes

If you don't have spiced rum, you can use 4 TBSP of rum extract.

Nutrition