Rum-Infused Citrus Bundt Cake

This homemade Rum Cake is the ultimate boozy dessert that doesn't rely on a box mix. It's sweet, citrusy, and generously glazed with a decadent butter and dark rum caramel sauce that takes this cake to a whole new level of indulgence.

I first made this cake for a dinner party where I needed something impressive yet reliable. After watching my guests fight over the last slice, it became my signature dessert that friends now specifically request when visiting.

Ingredients

• All purpose flour: Provides the perfect structure without being too heavy
• Instant vanilla pudding mix: Acts as a binder instead of eggs while adding creaminess
• Dark rum: Brings rich depth that cooking alcohol just can't match
• Orange juice and zest: Add brightness that balances the sweetness beautifully
• Baking powder: Creates the perfect rise without eggs
• Vegetable oil: Keeps the cake moist for days longer than butter would

Step-by-Step Instructions

Prepare Your Pan:

Thoroughly coat your bundt pan with cooking spray ensuring every crevice is covered. This step is absolutely critical even with a nonstick pan as the caramel elements can make sticking a real problem. I learned through experience that a well greased pan saves heartbreak later.

Mix The Batter:

Combine all cake ingredients in your mixer bowl in any order you prefer. Beat for exactly 2 minutes on medium speed until completely smooth. The batter should have a silky consistency that pours easily. Avoid overmixing which can develop too much gluten and toughen the cake.

Bake To Perfection:

Pour the batter into your prepared bundt pan and bake at 325°F for precisely 1 hour. The lower temperature allows the cake to cook evenly through the thick bundt shape. The cake is done when golden brown and a toothpick inserted comes out clean with perhaps a few moist crumbs.

Create The Caramel Sauce:

Combine sugar and water in a medium saucepan over medium high heat until sugar dissolves completely. Increase heat to high watching carefully as the mixture boils to a deep amber color. Remove immediately from heat to prevent burning. Carefully add butter and stir until incorporated followed by heavy cream which will bubble vigorously. Finally stir in the rum creating a sauce that smells absolutely heavenly.

Glaze The Cake:

Poke holes throughout the slightly cooled cake with a skewer or toothpick. Slowly pour the warm caramel rum sauce over the cake allowing it to soak into the holes and drip down the sides. The sauce will gradually penetrate the cake creating moist flavor pockets throughout.

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The orange zest is my secret weapon in this recipe. I actually double it during holiday season when I want the citrus notes to really shine through. My family now associates the aroma of this cake with our annual New Year celebrations where it has become a must have tradition.

Perfect Storage Methods

This rum cake maintains its moisture wonderfully when stored at room temperature. Simply cover with plastic wrap and it will remain delicious for up to three days. Refrigeration actually accelerates drying so avoid unless absolutely necessary. For longer storage freeze individual slices wrapped tightly in foil then placed in freezer bags for up to four months.

Customization Options

While the recipe is perfect as written you can create variations by changing the liquor. Try coconut rum for a tropical twist or spiced rum for holiday gatherings. You can also substitute the orange components with lemon for a different citrus profile or add a teaspoon of cinnamon to the batter for warm spice notes that complement the rum beautifully.

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Serving Suggestions

This cake stands magnificently on its own but can be elevated with simple accompaniments. Serve slightly warm with a scoop of vanilla ice cream that melts into the caramel sauce. For brunch occasions pair with fresh berries and whipped cream. During holidays a light dusting of powdered sugar creates a festive snow covered appearance that looks stunning on dessert tables.

Commonly Asked Questions

→ Why doesn't this rum cake recipe contain eggs?

This cake intentionally omits eggs because it uses instant vanilla pudding mix as the binder and baking powder as the leavening agent. Adding eggs would make the cake too dense and alter its desired texture.

→ How do I prevent my bundt cake from sticking to the pan?

Thoroughly spray your bundt pan with cooking spray before adding the batter. The recipe notes that using a nonstick pan alone isn't sufficient - proper greasing is essential for perfect release.

→ What's the secret to making perfect caramel sauce?

Watch the sauce carefully and remove it from heat the moment it turns deep amber. Timing is crucial - if left too long, the caramel will burn and you'll need to start over. The recipe adds butter first, then cream (which will bubble), and finally rum.

→ How should I store leftover rum cake?

For best results, store the cake at room temperature on a plate covered with plastic wrap for up to 3 days. Refrigeration can dry it out. For longer storage, freeze individual slices wrapped in foil and placed in a zip-top bag for up to 4 months.

→ Can I make this cake less boozy?

Yes, you can reduce the alcohol content by using less rum in both the cake and sauce. However, the rum flavor is central to this cake's character. For a less potent version, consider using rum extract in place of some of the dark rum.

→ What can I serve with this rum bundt cake?

This cake is delicious on its own, but pairs wonderfully with vanilla ice cream, fresh berries, or additional drizzles of the rum caramel sauce. For presentation, a light dusting of powdered sugar or the suggested toppings of toasted coconut or chopped pecans work beautifully.