This Rum Cake is the ultimate party cake. With 1/2 cup of rum added to the batter and another 1/2 cup soaked into the baked cake, there’s a whole lot of delicious rum flavor in this cake. All of the rum makes for a super moist cake and it’s one of those cakes that just gets better with time.

 
There’s also some chopped walnuts for flavor and a little crunch. This is hands down the best rum cake I’ve ever had and it’s ideal for warm weather or holiday entertaining. Because this cake has so much rum, it’s best as an adult-only cake. But most of the alcohol cooks off, so no need to worry if your kids have a slice.
The flavor of this cake is light and buttery with just the right amount of rum flavor. You definitely want to use a good quality rum. I used some we got on a trip to Hawaii. We visited a wonderful distillery in Kauai called Koloa Rum. So many delicious rums!
 
This recipe calls for light rum but you could definitely use a darker rum and a coconut rum would be fabulous.
The cake batter has a box of instant pudding mix added which really helps make a moist and tender cake texture. I would say this cake tastes best when it is 2 to 3 days old so it is a great make ahead party dessert.
EQUIPMENT NEEDED FOR THIS RECIPE:

You will need an electric mixer. I use a stand mixer, but you can use a hand-held mixer instead.
12-Cup Bundt Pan

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