These mini rum cakes are moist, rich, and infused with buttery rum sauce, making them perfect for parties, gifting, or a festive treat.

1 box yellow cake mix (18.5 ounces)

1 box instant vanilla pudding mix (3.4 ounces)

4 eggs

1/2 cup vegetable oil

1/2 cup dark rum

1/2 cup water

2 teaspoons vanilla extract

1/2 cup butter

1 cup sugar

1/4 cup water

1/2 cup dark rum (for sauce)

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Preheat oven to 350°F. Spray and flour a mini bundt pan and set aside.
In a mixer, combine cake mix, pudding mix, eggs, oil, rum, water, and vanilla. Beat until smooth.
Spoon 2–3 tablespoons of batter into each bundt well, being careful not to overfill.
Bake for about 8 minutes, until a toothpick comes out clean. Let cakes cool in the pan on a wire rack.
For the rum sauce: melt butter over low heat. Add sugar and water, bring to a boil while stirring. Let boil for 4 minutes until foamy.
Remove from heat, stir in rum carefully (it will foam), then return to heat for 1 minute. Let cool slightly.
Poke holes in cakes while still in pan and drizzle about 1/3 cup rum sauce over them. Rest 30 minutes.
Invert cakes onto a serving plate, poke more holes, and drizzle another 1/3 cup rum sauce over tops.
If making in batches, repeat process and reheat sauce if it crystallizes.
Let cakes rest at least 2 hours before serving. Dust with powdered sugar and top with maraschino cherries if desired.

Add chopped pecans or walnuts to the bottom of molds for extra crunch.

Try spiced rum or coconut rum for a flavor twist.

These cakes taste even better after resting 1–2 days.

Store at room temperature up to 3 days or in the fridge up to 1 week.

Freeze individually wrapped cakes for up to 2 months.

Not recommended for children due to alcohol content in the sauce.