Nothing says indulgent dessert like the rich, buttery decadence of a homemade Buttered Rum Cake. This isn’t your average cake it’s a perfectly moist, warmly spiced delight with subtle notes of dark rum in every bite. Topped with a luscious buttered rum glaze that seeps into every nook and cranny, this cake is the epitome of comfort baking. Whether for the holidays or a special occasion, this dessert is sure to be a centerpiece on any table.
Why You’ll Love This Cake
Rich and Flavorful: The combination of rum and pumpkin pie spice or cinnamon adds a unique warmth and depth of flavor.
Perfectly Moist: Thanks to buttermilk and a generous amount of butter, this cake stays tender and soft for days.
Simple Elegance: A beautiful bundt shape and a drizzle of buttered rum glaze make this cake look as good as it tastes.
Ingredients
For the Cake:
1 cup chopped pecans or walnuts
1 cup unsalted butter, softened
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs
3 cups all-purpose flour
1 (3.4 oz) box instant vanilla pudding
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk or whole milk
1/4 cup dark rum
For the Buttered Rum Glaze:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1 tsp pumpkin pie spice or ground cinnamon
1/2 cup dark rum
Instructions
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