Mini Rum Cake Recipe

Why You’ll Love This Recipe

I love this recipe because the mini cakes are perfect for parties or gifting, and the rum flavor really develops the longer they rest. They’re easy to make with a cake mix and pudding mix, yet they taste completely homemade. I also like how the buttery rum sauce soaks into the cakes, making them extra moist and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Rum Cake
1 box yellow cake mix 18.5 ounces
1 box instant vanilla pudding 3.4 ounces
4 eggs
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup water
2 teaspoons vanilla

Rum Sauce
1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark rum

Directions

1. I preheat the oven to 350°F, spray a mini bundt pan with cooking spray, flour it, and set it aside.

2. In a mixer, I combine the cake mix, pudding mix, eggs, rum, oil, water, and vanilla, then beat until smooth.

3. I spoon 2–3 tablespoons of batter into each bundt well, making sure not to overfill.

4. I bake for about 8 minutes, until a toothpick inserted comes out clean, then let the cakes cool in the pan on a wire rack.

5. To make the rum sauce, I melt the butter over low heat. I add the sugar and water, bringing it to a boil while stirring constantly. I let it boil for 4 minutes until white and foamy.

6. I remove it from the heat, carefully stir in the rum (it foams up), then return it to the heat for 1 minute before letting it cool slightly.

7. I poke holes in the cakes while they are still in the pan and drizzle about 1/3 cup of rum sauce over them. I let them rest for 30 minutes.

8. I invert the cakes onto a serving plate, poke more holes, and drizzle another 1/3 cup of rum sauce over the tops.

9. If I have more batter, I repeat the process in batches, reheating the rum sauce if it crystallizes.

10. I let the cakes rest at least 2 hours before serving, dust them with powdered sugar, and top with maraschino cherries.

Servings and Timing

This recipe makes about 36 mini rum cakes. The prep time is 15 minutes, the bake time is 8 minutes per batch, the rum sauce takes 40 minutes, and the total time is about 1 hour and 3 minutes.

Variations

Sometimes I add chopped pecans or walnuts to the bottom of each mini bundt mold before adding the batter for a nutty crunch. I’ve also tried using spiced rum instead of dark rum for a warmer, more aromatic flavor. For a festive touch, I like topping the cakes with whipped cream instead of cherries.

Storage/Reheating

I store mini rum cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They taste even better after resting a day or two as the rum flavor deepens. To reheat, I warm them slightly in the microwave for 10–15 seconds before serving.

FAQs

Can I use light rum instead of dark rum?

Yes, but I prefer dark rum because it gives a richer flavor.

Can I make these in a regular bundt pan instead of mini pans?

Yes, I can bake the batter in a full-size bundt pan, but the baking time will be longer—about 50–60 minutes.

Do I need to use the pudding mix?

Yes, the pudding mix adds moisture and helps create a denser, richer cake texture.

Can I make the rum cakes ahead of time?

Yes, they actually taste better after resting for a day or two.

What’s the best way to serve mini rum cakes?

I like dusting them with powdered sugar and topping with a maraschino cherry or a dollop of whipped cream.

Can I freeze mini rum cakes?

Yes, I wrap them individually and freeze for up to 2 months. I thaw them at room temperature before serving.

Can I use flavored rums?

Yes, coconut rum or spiced rum adds an interesting twist.

Do the cakes need to rest before serving?

Yes, I let them rest at least 2 hours so the rum sauce can soak in properly.

How do I keep the cakes from sticking to the pan?

I make sure to spray and flour the pan well before adding the batter.

Conclusion

These mini rum cakes are one of my favorite bite-sized desserts because they’re soft, rich, and soaked with sweet buttery rum sauce. I love how they’re easy to make in batches and even improve in flavor after a couple of days. Whether for holidays, parties, or a special treat, these mini cakes always impress and disappear quickly.