If you’ve never had a mini rum cake, you’re about to meet your new go-to dessert. These rich, buttery, bite-sized cakes are soaked in a dark rum glaze and come out incredibly moist with every single bite. Whether you’re baking for holidays, birthdays, or just to treat yourself, these cakes are easy to make and even easier to enjoy. In this article, you’ll get my favorite foolproof recipe, tips on the best rum to use, ideas for making them kid-friendly, and answers to common questions like “Can you get buzzed on rum cake?” Let’s bake something unforgettable.
Table of Contents
Table of Contents
Baking Mini Cakes with Heart
Baking Mini Cakes with Heart
Hi, I’m Sarah. My love for baking started in my grandmother’s warm kitchen, where the scent of sugar and butter seemed to hug you before you even stepped inside. I remember watching her bake her signature rum cake-no timers, no measuring cups, just instinct. That same cozy magic inspires me every time I make my own version, especially these mini rum cakes. They bring all the flavor of the classic dessert, just in cute, personal-sized portions that feel even more special. Whether you’re making them for a party tray or as gifts, they always feel homemade in the best way.
Why This Mini Rum Cake is So Loved
What sets this mini rum cake recipe apart is how incredibly moist and rich each bite is. Thanks to a combination of yellow cake mix and instant vanilla pudding, you get that tender crumb without needing to start from scratch. But the star? The rum glaze. It’s buttery, sweet, and soaks right into the warm cakes, giving them a bold yet balanced flavor. People are often surprised at how easy they are to make, especially compared to full-sized bundt versions. And trust me, if you’ve tried my Mini Lemon Cakes, you’ll love these even more for their deep, boozy warmth. You can even serve them next to your Southern Peach Cobbler for a dessert table that everyone will remember.
Easy Mini Rum Cake Recipe You’ll Want on Repeat
What You Need for the Cake and Glaze
You don’t need fancy tools or hard-to-find ingredients to make these mini rum cakes. Most of the magic happens with a simple boxed cake mix and a rich, homemade glaze. Here’s everything you’ll need:
Cake Ingredients:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup dark rum (like Myers’s or Bacardi Black)
- ½ cup chopped pecans or walnuts (optional)
Rum Glaze:
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
You’ll also need a standard muffin tin (12-cup) or mini bundt pans for that classic look. If you liked the ingredients list in my Zucchini Brownies, this one’s just as simple, with more flavor punch.
Step-by-Step Instructions for Mini Rum Cakes
- Preheat and Prep
Preheat your oven to 325°F (163°C). Grease your muffin tin or mini bundt molds generously with butter or baking spray. Sprinkle chopped nuts into the bottom if using. - Make the Batter
In a large bowl, mix together the cake mix, pudding mix, eggs, water, oil, and dark rum. Beat on medium speed for about 2 minutes until smooth and fluffy. - Pour and Bake
Fill each mold ¾ full with the batter. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Make the Glaze While Baking
In a saucepan over medium heat, melt the butter. Stir in water and sugar. Boil for 4–5 minutes, stirring constantly. Remove from heat and stir in rum carefully. - Glaze the Cakes
Once baked, let the mini cakes cool for 10 minutes in the pan. Use a skewer to poke holes all over each cake. Slowly spoon warm glaze over each one, letting it soak in. Repeat the process until all glaze is used. - Cool and Serve
Let cakes cool completely before removing from the pan. The glaze will set and give the cakes a sticky, shiny coating.
Pair these with a cozy Banana Bread Latte for a heavenly afternoon treat.
Mini Rum Cake & Alcohol – What You Need to Know
Can You Get Buzzed on Rum Cake?
This is one of the most common questions about mini rum cake, and the answer is-it depends. While rum is definitely a key ingredient, most of the alcohol burns off during the baking process. However, the glaze poured on afterward isn’t cooked, so it retains some of the alcohol. That means yes, you could feel a very mild effect if you ate several in one sitting. But realistically, you’d need to eat quite a few for it to matter. These cakes are more about flavor than function, much like the Hot Honey Popcorn brings heat without being too intense.
Best Alcohol for Mini Rum Cake Flavor
If you’re wondering what rum brings the best flavor, go with a dark rum. It’s bold, warm, and has those deep molasses notes that balance the sweet glaze perfectly. Popular choices include Myers’s Dark, Goslings Black Seal, or Bacardi Black. You can also experiment with spiced rums like Captain Morgan for a festive twist, but avoid light rum-it just doesn’t hold up as well in baking. Just like how I balance sweetness and tang in my Pickle Lemonade, the right rum creates harmony in each bite of your cake.
You can also use rum extracts if you want the flavor without the alcohol. Use 1–2 teaspoons in place of real rum, especially if you’re baking for kids or someone avoiding alcohol.
Some bakers even infuse the glaze with coconut rum or vanilla rum, turning a simple recipe into a flavor-packed treat with zero extra effort. We’ll talk about more customizations next.
Kid-Friendly Mini Rum Cake and Custom Variations
Can Kids Eat Mini Rum Cakes?
This comes up often-especially if you’re planning to serve these cakes at family gatherings. Traditional mini rum cake does contain alcohol, particularly in the glaze, which isn’t cooked. While the baked cake itself loses most of the alcohol during the oven time, the post-bake glaze retains it. So technically, they’re not recommended for kids.
But good news-you can still make a kid-safe version. Just skip the rum in the glaze and use a rum-flavored extract or a mix of vanilla and almond extracts. The result is still rich, sweet, and deeply flavorful-just without the booze. It’s similar to how I swap sweeteners in my Pitaya Bowl to make it more family-friendly.
Different Rums and Nut-Free Options
You’ve got options here. Not everyone can have nuts, so the easiest modification is to skip the walnuts or pecans. The texture will still be perfect, and the cake won’t suffer at all.
Want a tropical twist? Use coconut rum and pair it with a pinch of shredded coconut in the batter. Prefer a warmer holiday vibe? Try spiced rum and add a dash of cinnamon. You can even go bold with banana or butterscotch pudding mix to turn the flavor up a notch-think dessert meets cocktail.
One creative reader said she served hers with a drizzle of caramel sauce and whipped cream—now that’s a dessert moment. You could serve it right alongside something playful like Banana Pickles if you’re into mixing sweet and savory in surprising ways.
Whatever variation you go with, the heart of this recipe remains the same: a simple mini dessert packed with flavor and joy.
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Mini Rum Cake Recipe , Boozy, and Irresistible
- Total Time: 32 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
Rich, buttery mini rum cakes soaked in a homemade rum glaze—perfect for holidays or anytime baking. These single-serve cakes pack big flavor with simple ingredients and are guaranteed to impress.
Ingredients
Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup dark rum
- ½ cup chopped pecans or walnuts (optional)
Glaze:
- ½ cup unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
Instructions
- Preheat oven to 325°F (163°C). Grease a muffin tin or mini bundt pans. Add nuts to the bottom of each mold if using.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum. Beat for 2 minutes until smooth.
- Pour batter into molds, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- While cakes bake, melt butter in a saucepan. Add water and sugar; boil for 4–5 minutes, stirring constantly. Remove from heat and stir in the rum.
- Let cakes cool for 10 minutes. Poke holes in each cake and spoon glaze slowly over the tops. Let soak and repeat until glaze is used.
- Cool completely, then remove from pan and serve.
Notes
- To make these kid-friendly, replace the rum with 1–2 tsp rum extract and skip the glaze or use a sugar syrup instead.
- Let cakes rest overnight for deeper flavor.
- Store in airtight container at room temp for up to 5 days. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: sweets
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Mini rum cakes are more than just a dessert-they’re a warm, flavorful bite of celebration. Whether you stick to the classic version with dark rum and chopped nuts or tweak it for kids and allergies, the base recipe stays deliciously simple. And the best part? You don’t need to be a professional baker to pull it off. Just like I always say-good food doesn’t have to be fancy, just thoughtful. Try these for your next gathering or a quiet night in, and let the flavor speak for itself.
FAQ: Mini Rum Cake Questions Answered
Can you get buzzed on rum cake?
It’s possible, but unlikely-especially with just one serving. Most of the alcohol in the cake batter bakes off in the oven. However, the glaze added after baking still contains alcohol, so a small trace remains. You’d need to eat several mini cakes quickly to feel anything noticeable. Most people enjoy them for the flavor, not the buzz.
What is the best alcohol for rum cake?
Dark rum is the best choice-it’s rich, smooth, and brings depth. Popular options include Myers’s, Bacardi Black, or Goslings. You can also try coconut or spiced rum for a twist. Just skip white rum-it lacks that warm, molasses-like flavor.
Can kids eat Tortuga rum cake?
Tortuga rum cakes do contain real rum, including in the glaze. While they may be safe in small amounts, they’re not designed for children. If you want a kid-friendly option, make a homemade version and use rum extract or replace the glaze entirely.
What rum is best for rum cake?
Stick with dark or spiced rums. They offer bolder flavor that complements the sweet buttery cake. If you want to experiment, coconut rum can add a tropical feel. But always avoid light rums-they’re too subtle for baking.