1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
½ cup water
½ cup vegetable oil
½ cup rum (or apple juice for non-alcoholic)
½ cup packed brown sugar
1 tsp cinnamon
For the Glaze
½ cup (1 stick) butter
¼ cup water
½ cup granulated sugar
¼ cup rum (or apple juice)
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 325°F (165°C).
Grease a Bundt pan very well (this cake sticks!).
2. Make the Cake Batter
In a large bowl, mix cake mix, pudding mix, eggs, water, oil, and rum until smooth.
In a small bowl, combine brown sugar and cinnamon.
Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat.
3. Bake
Bake 50-55 mins until a toothpick comes out clean.
4. Make the Glaze
While cake bakes, melt butter, water, and sugar in a saucepan. Boil 1 min, then remove from heat and stir in rum.
5. Soak the Cake
Poke holes all over the warm cake with a skewer.
Slowly pour glaze over the cake, letting it soak in.
Cool 30 mins in pan, then invert onto a plate.
💡 Pro Tips
✅ Use a nonstick Bundt pan – Or grease very thoroughly
✅ Don’t skip the soak – This makes the cake ultra-moist
✅ Let it rest – The flavors deepen overnight
✅ Swap the rum – Bourbon or spiced rum adds extra warmth
