Christmas rum cake is the kind of dessert people remember. It is a golden, buttery bundt cake that gets soaked, while still warm, in a glossy rum and butter glaze. The glaze sinks into every crumb, so each slice is incredibly moist, rich, and fragrant, with a crunchy layer of pecans on top.
This version starts from scratch but stays simple. A little instant vanilla pudding mix in the batter keeps the cake soft for days, which is why rum cake is such a great make-ahead dessert and edible gift. Wrap it up a few days before Christmas and it only gets better.
Love boozy holiday treats? Try my chocolate rum balls and this boozy eggnog bundt cake. For a chocolate option, bake my cheesecake swirl chocolate bundt cake.
JUMP TO
- Why You’ll Love This Christmas Rum Cake
- What Is Christmas Rum Cake?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Christmas Rum Cake
- Expert Tips for Perfect Christmas Rum Cake
- Delicious Variations
- What to Serve with Christmas Rum Cake
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Christmas Rum Cake
This is the holiday cake that keeps on giving.
Super Moist
The warm rum glaze soaks all the way through the cake.
Buttery Flavor
Real butter in both the cake and the glaze.
Gets Better with Time
It tastes even better on day two or three.
Perfect Gift
Wrapped rum cake travels and keeps beautifully.
Pretty Without Effort
A bundt pan does all the decorating work.
What Is Christmas Rum Cake?
Rum cake is a buttery cake soaked in a rum syrup, made famous in the Caribbean, where it is a Christmas tradition. The American version is often baked in a bundt pan with pecans or walnuts in the bottom of the pan, so they end up on top when the cake is flipped.
The glaze is simply butter, sugar, water, and dark rum boiled together, then poured over the warm cake so it absorbs every drop.
Ingredients
Rum Cake
| Ingredient | Amount | Purpose |
|---|---|---|
| Pecans, chopped | 1 cup | Crunchy topping |
| All-purpose flour | 2½ cups | Structure |
| Instant vanilla pudding mix | 1 box (3.4 ounces) | Moist, tender crumb |
| Granulated sugar | 1½ cups | Sweetness |
| Baking powder | 2 teaspoons | Rise |
| Salt | ½ teaspoon | Balance |
| Unsalted butter, softened | 1 cup | Rich flavor |
| Eggs, room temperature | 4 large | Structure |
| Whole milk | ½ cup | Moisture |
| Dark rum | ½ cup | Rum flavor |
| Vanilla extract | 1 tablespoon | Flavor |
Rum Butter Glaze
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | ½ cup | Rich glaze |
| Granulated sugar | 1 cup | Sweetness |
| Water | ¼ cup | Dissolves the sugar |
| Dark rum | ½ cup | Soaking syrup |
Kitchen Equipment
- 10 or 12-cup bundt pan
- Stand or hand mixer
- Small saucepan
- Wooden skewer
- Cake plate or board
Ingredient Tips
Dark or Gold Rum
Dark rum gives deep molasses flavor; gold rum is milder.
Room Temperature Ingredients
They mix into a smooth, even batter.
Use Instant Pudding
Cook-and-serve pudding will not work the same way.
Toast the Pecans
A few minutes in the oven makes them crisper.
Grease the Pan Well
Butter and flour every ridge so the cake releases.
How to Make Christmas Rum Cake
Step 1: Prepare the Pan
Heat the oven to 325°F. Generously butter and flour a bundt pan. Sprinkle the pecans evenly in the bottom.
Step 2: Mix Dry Ingredients
Whisk the flour, pudding mix, sugar, baking powder, and salt in a bowl.
Step 3: Cream the Butter
Beat the butter until creamy. Add the eggs one at a time, beating well after each.
Step 4: Combine
Mix the milk, rum, and vanilla. Add the dry ingredients and rum mixture alternately to the butter, beginning and ending with the dry mix.
Step 5: Bake
Pour the batter over the pecans and smooth the top. Bake 55 to 65 minutes, until a skewer comes out clean.
Step 6: Make the Glaze
In the last 10 minutes of baking, melt the butter in a saucepan. Stir in the sugar and water and boil 5 minutes, stirring. Remove from heat and carefully stir in the rum.
Step 7: Soak the Cake
While the cake is still in the pan, poke holes all over the bottom with a skewer. Slowly pour half the glaze over it and let it soak 30 minutes.
Step 8: Flip and Finish
Invert the cake onto a plate. Poke the top and sides and brush or spoon on the remaining glaze. Let it absorb for at least 1 hour before slicing.
Expert Tips for Perfect Christmas Rum Cake
Pour Slowly
Give the cake time to drink up the glaze.
Glaze Warm Cake
A warm cake absorbs the syrup much better than a cold one.
Add Rum Off the Heat
It is safer and keeps more rum flavor.
Rest Overnight
The flavor and texture improve after a day.
Use a Skewer, Not a Fork
Deeper holes help the glaze soak through.
Delicious Variations
Coconut Rum Cake
Use coconut rum and add shredded coconut.
Spiced Rum Cake
Use spiced rum and add cinnamon and nutmeg.
Walnut Rum Cake
Swap pecans for walnuts.
Chocolate Rum Cake
Use chocolate pudding mix and add cocoa.
Alcohol-Free
Use rum extract mixed with water or apple juice.
What to Serve with Christmas Rum Cake
Serve slices on their own or with whipped cream, vanilla ice cream, or fresh berries.
It is lovely with coffee on Christmas morning and on any holiday dessert table.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 5 days | Wrapped tightly or under a cake dome |
| Refrigerator | 1 week | Wrapped tightly |
| Freezer | 3 months | Wrapped in plastic and foil |
Rum cake stays moist for days thanks to the glaze.
Thaw frozen cake overnight at room temperature, still wrapped.
Can You Make It Ahead?
Bake and glaze the cake 2 to 3 days before serving for the best flavor.
For gifts, wrap the cooled cake in plastic and cellophane with a ribbon.
Common Mistakes to Avoid
Not Greasing Every Ridge
The cake will stick in the pan.
Glazing a Cold Cake
It will not absorb the syrup.
Pouring Too Fast
The glaze runs off instead of soaking in.
Overbaking
A dry cake will not stay moist.
Adding Rum on High Heat
It can flare and loses flavor.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 |
| Carbohydrates | 62g |
| Protein | 5g |
| Fat | 26g |
| Saturated Fat | 14g |
| Fiber | 1g |
| Sugar | 42g |
| Sodium | 280mg |
| Cholesterol | 110mg |
Estimate per slice, based on 14 slices. The alcohol content of the glaze is not fully cooked off.
Frequently Asked Questions
Does the alcohol cook out of christmas rum cake?
Not completely. The rum in the glaze is added after cooking, so the cake contains some alcohol and is not suitable for kids.
What is the best rum for rum cake?
Dark or gold rum gives the richest flavor. Spiced rum adds warm holiday spice.
Can I make rum cake without pudding mix?
Yes. Add 2 extra tablespoons of butter and ¼ cup sour cream for moisture.
How far ahead can I make rum cake?
Up to 3 days ahead at room temperature, or 3 months in the freezer.
Can I make it alcohol-free?
Yes. Use rum extract with water or apple juice in both the cake and glaze.
Conclusion
Christmas rum cake is buttery, moist, and soaked with warm rum glaze. It is easy to make ahead and makes a beautiful holiday gift.
Bake one this season and start a new Christmas tradition.
PrintChristmas Rum Cake: Moist Buttery Bundt with Rum Glaze
A tender, buttery bundt cake soaked with a warm rum butter glaze and crowned with toasted pecans. Moist, boozy, and perfect for Christmas.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 14 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
Rum Cake
1 cup pecans, chopped
2½ cups all-purpose flour
1 box (3.4 ounces) instant vanilla pudding mix
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup whole milk
½ cup dark rum
1 tablespoon vanilla extract
Rum Butter Glaze
½ cup unsalted butter
1 cup granulated sugar
¼ cup water
½ cup dark rum
Instructions
Heat the oven to 325°F. Generously butter and flour a bundt pan. Sprinkle the pecans evenly in the bottom.
Whisk the flour, pudding mix, sugar, baking powder, and salt in a bowl.
Beat the butter until creamy. Add the eggs one at a time, beating well after each.
Mix the milk, rum, and vanilla. Add the dry ingredients and rum mixture alternately to the butter, beginning and ending with the dry mix.
Pour the batter over the pecans and smooth the top. Bake 55 to 65 minutes, until a skewer comes out clean.
In the last 10 minutes of baking, melt the butter in a saucepan. Stir in the sugar and water and boil 5 minutes, stirring. Remove from heat and carefully stir in the rum.
While the cake is still in the pan, poke holes all over the bottom with a skewer. Slowly pour half the glaze over it and let it soak 30 minutes.
Invert the cake onto a plate. Poke the top and sides and brush or spoon on the remaining glaze. Let it absorb for at least 1 hour before slicing.
Notes
Grease and flour every ridge of the pan.
Glaze while the cake is warm.
Rest at least 1 hour before slicing.
Contains alcohol.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
