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
Scale
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