Spiced Rum Bundt Cake

Indulge in a delicious spiced rum bundt cake with rum glaze this holiday season! This easy cake recipe is perfect for any occasion.

It’s that time of year again when the leaves start changing colours, the air becomes crisper, and baking season kicks into high gear.

If you’re looking for an autumn cake that’s as easy to make as it is delicious, this Spiced Rum Bundt Cake is the recipe for you.

With just a few simple ingredients, you can have this decadent dessert ready to enjoy in no time. And thanks to the spiced rum, it has a wonderfully rich flavor that everyone will love.

So what are you waiting for? Try this delicious spiced rum bundt cake today!

Tips for Making the BEST Bundt Cake

This spiced rum bundt cake recipe results in a moist and fluffy cake, but you should be aware of some cake baking basics.

• Once the flour mixture has been added to the recipe, be sure not to over-mix.
  Over mixing can cause the gluten to overdevelop, resulting in a crumbly cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature for a batter that comes together perfectly.
• You can swap the butter for oil if you are making it ahead of time and want to avoid a dry cake, but the flavour won’t be quite as good.
• Do not open the door to the oven until specified bake time.
• Insert a cake tester into the cake, if it comes out clean the cake is done.

How to Store Bundt Cake

To prevent this cake from drying out, store it covered in plastic wrap or stored in an airtight container for up to 3-4 days at room temperature.

Keep in mind that refrigerating the cake can result in the cake drying, especially since this cake is made with butter.

If you don’t plan on eating the cake within three days of baking it, you can tightly wrap the cake and place it in an airtight container and freeze for up to two months.

Thaw at room temperature for about 4-6 hours when you are ready to serve.

About the Ingredients for Spiced Rum Bundt Cake

Eggs – Must be at room temperature for best results!

Butter – Use unsalted butter ideally, but you can use salted and simply omit half the additional salt.

Sugar – Just plain old white granulated sugar.

Eggs – Make sure you start off with room temperature eggs for the best results.

Flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove 3 Tablespoons. Add back in 3 Tablespoons of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level both of the flours when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder – Make sure it is active and fresh so the cake leavens properly.

Salt – Halve the salt if you use salted butter.

Zest – The fresh citrus zest balances out the heaviness of the rum in the best way. You can skip on it but for the best flavour, use it.

Milk – You can use any type of milk, but whole milk will provide the best flavour. Make sure it is room temperature.

Rum – I used Bacardi Black Spiced Rum, but you can use any spiced rum that you like.

Looking for More Fall Desserts?

Check out more of my favourite recipes for fall desserts!

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

This delicious and easy recipe for Apple Pie a la Mode will be a hit for any occasion! Here’s our recipe for an all-American classic dessert.

These pecan pie bars are the best dessert for family gatherings! With a gooey filling, and loads of pecans, they’re sure to be a hit.

How to Make Spiced Rum Bundt Cake

Yields: 14 Servings | Prep time: 15 Minutes | Cook time: 35-40 Minutes

Ingredients:

⅔ Cup unsalted butter, softened
1 ¼ Cups sugar
3 large eggs, room temperature
2 ¼ Cups Cake Flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
2 tablespoons fresh orange zest
¼ cup whole milk, room temperature
¼ Cup Spiced Rum

For the Rum Glaze:

⅓ Cup butter, melted
2 ¼ Cups powdered sugar, sifted
1 teaspoon pure vanilla extract
4 Tablespoons Bacardi Black Spiced Rum

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 inch bundt pan. Set aside.

Using a stand mixer, cream together the butter and sugar.

Beat in the eggs, one at a time, until combined.

Beat in the rum, milk and the orange zest.

Using a medium bowl, whisk together the cake flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture, until combined and smooth.

Scoop the batter into the prepared bundt pan.

Bake in the oven for 35-40 minutes or until a toothpick comes out clean.

Allow to cool for about 30 minutes on the counter before removing from the pan, and placing over a wire rack to cool completely.

Make sure to place an extra tray underneath the wire rack to catch extra glaze that drips off the cake.

Using a large bowl and whisk, combine the melted butter, powdered sugar, vanilla and rum until smooth and creamy.

Gradually pour the rum glaze over the cake and allow the excess glaze to drip onto the tray.

Once the glaze has hardened slightly you can serve and enjoy!