Malibu Rum Cake

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/3/22
Rum cake
Alexandra Grablewski / Getty Images
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
540 Calories
19g Fat
81g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 540
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 32%
Cholesterol 36mg 12%
Sodium 861mg 37%
Total Carbohydrate 81g 29%
Dietary Fiber 1g 2%
Total Sugars 64g
Protein 2g
Vitamin C 0mg 0%
Calcium 112mg 9%
Iron 1mg 6%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Malibu Rum Cake recipe starts with a box and packaged pudding and is jazzed up with coconut rum. The recipe is courtesy of "Semi-Homemade Cooking" by Sandra Lee (Miramax Books; Hyperion), and this rum cake comes out so moist and delicious. The cake is baked and then topped with a decadent rum glaze. With the rum in both the cake and the glaze, the coconut flavor shines through. 

Perfect for a summer gathering, whether it be a barbecue, picnic, potluck, or dinner with family and friends, this cake is sure to be a huge hit. For additional color and refreshing summery taste, garnish it with fresh strawberries or raspberries.

Ingredients

For the Cake:

  • Cooking spray

  • 1 (18.25-ounce) package yellow cake mix

  • 1 cup rum, such as Malibu

  • 1/2 cup vegetable oil

  • 1 (3.4-ounce) package vanilla instant pudding and pie filling mix

  • 4 large eggs

For the Rum Glaze:

  • 1 cup packed light brown sugar

  • 1/4 cup water

  • 4 ounces (1/2 cup) unsalted butter

  • 1/4 cup rum, such as Malibu

Steps to Make It

Cake Preparation:

  1. Gather the ingredients.

  2. Position rack in the center of the oven and preheat oven to 325 F.

  3. Spray a 10-inch (12-cup) Bundt pan with cooking spray.

  4. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.

  5. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.


Rum Glaze Preparation:

  1. Gather the ingredients.

  2. Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.

  3. Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.

  4. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve. Enjoy!

Tips

  • Rum cake gets even better the longer it sits before serving.
  • Serve it with some vanilla ice cream...you can splurge and drizzle some rum over the ice cream for the adults, too, if you'd like.

Recipe Variations

  • For an even more coconutty taste, sprinkle some flaked coconut on top of the glaze.
  • Garnish with your favorite fresh berries, including sliced strawberries, raspberries, or blueberries. Or use all of them for a very colorful creation.
  • If you want more of a rum taste, feel free to add a bit more rum.

How to Store

  • To store rum cake, cover it tightly with plastic wrap. It will last for up to five days in the refrigerator. You can also freeze it—double wrapped in freezer-safe bags—for up to six months.

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