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Butter Rum Cake


  • 1 butter cake mix
  • 1/2 cup butter (unsalted) at room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/3 cup dark rum or spiced rum


  • Preheat oven 350F/180C. butter and flour a bundt pan, tapping out the excess.
  • Beat butter on medium speed until creamy. Add sugar and beat until light and fluffy. Beat in egg, then add vanilla extract and ground cinnamon.
  • Reduce mixer speed to low, and add butter cake mix a little at a time, alternating with sour cream.
  • Beat until smooth. Scrape down the sides of the bowl as needed¬†and beat in rum.
  • Pour batter into prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  • Cool cake in pan 15 minutes.
  • Then turn out onto a rack to cool completely before glazing.
  • In a small bowl, cream butter until smooth; gradually beat in sugar and vanilla extract until light and fluffy. Beat in rum.
  • Drizzle butter rum glaze over cooled cake.¬†Serve and enjoy!