Recipe courtesy of Sarah Pedrick

Cuthberts' Tea Shoppe Rum Cake

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 8 servings
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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. While cake is cooling, make glaze: 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.
  4. 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.