Recipe courtesy of Sarah Pedrick

Cuthberts' Tea Shoppe Rum Cake

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 8 servings
Save Recipe


Oil, for greasing pan

Flour, for coating pan

1 package yellow cake mix (without pudding)

1 small package vanilla pudding

4 eggs

1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon


2 tablespoons butter

1/4 cup hot water

1 cup sugar

2 tablespoons dark rum, or more to taste


  1. Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
  2. Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
  3. Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.


  1. Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Cuthberts' Tea Shoppe Rum Cake

🤤 More Drool-Worthy Recipes