Looking for a sweet, festive dessert to cap off your Christmas dinner? This rum cake Christmas recipe is everything you need. Rich, moist, and full of flavor, this cake is infused with the warm, inviting taste of rum and topped with a buttery glaze. The best part? It’s super easy to make and sure to impress your guests. The rum adds a special holiday touch, making this the perfect dessert for Christmas celebrations.
I absolutely love making this rum cake for Christmas! The combination of rum and vanilla makes it taste so rich, and the glaze on top gives it the perfect sweetness. It’s a great dessert to make ahead, and it always disappears quickly at my holiday gatherings!
Rum Cake Christmas is a classic holiday dessert that’s both indulgent and comforting. Its moist, tender crumb is soaked in a sweet rum glaze that gives it a rich, deep flavor—making it the perfect treat to enjoy with a cup of coffee or after your Christmas dinner. Plus, the aroma that fills your kitchen as the cake bakes is absolutely irresistible!
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Rum Cake Christmas Recipe
Ingredients
- 1 Box Yellow Cake Mix
- 1 Box Instant Vanilla Pudding Mix 3.4 oz
- ½ Cup Vegetable Oil
- ½ Cup Dark Rum
- ½ Cup Water
- 4 Large Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
For the Rum Glaze
- ½ Cup Unsalted Butter
- ¼ Cup Water
- 1 Cup Granulated Sugar
- ¼ Cup Dark Rum
- 1 Teaspoon Vanilla Extract
Optional Toppings
- Chopped Nuts like walnuts or pecans
- Powdered Sugar for dusting
Instructions
- Preheat your oven to 325°F (165°C).
- Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, oil, rum, water, eggs, vanilla extract, cinnamon, and nutmeg. Mix well until smooth and well-combined.
- Pour the batter into the prepared Bundt pan and spread it out evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the rum glaze: In a small saucepan, melt the butter over medium heat. Add the water and sugar, stirring until the sugar dissolves. Bring to a boil and let it simmer for 5 minutes.
- Remove from heat and stir in the rum and vanilla extract. Set aside.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
- Carefully turn the cake out onto a serving plate. While the cake is still warm, pour the rum glaze evenly over the top, allowing it to soak into the cake.
- Let the cake cool completely before serving. Optionally, garnish with chopped nuts or a dusting of powdered sugar.
Video
Notes
- For extra moistness, you can make the cake a day in advance and let it sit in an airtight container overnight. This will allow the rum glaze to soak in even more.
- If you prefer a non-alcoholic version, you can replace the rum with apple juice or orange juice, though it won’t have the same depth of flavor.
- If you’re not a fan of dark rum, spiced rum works great for this recipe as well!
- You can freeze the cake after it’s fully cooled. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to serve, simply thaw and pour the glaze over it.
- For a nutty twist, try adding some chopped walnuts or pecans to the batter or as a topping.