Rum Cake Recipe with Rum Cake Glaze

A mouth-watering rum cake soaked with a rum glaze and drizzled with a rum cake glaze! The rum cake glaze is worth trying alone, it’s absolutely my very favorite!

Rum Cake with Rum Glaze

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Rum Cake

While I do have a few of my favorite crowd-pleasing salads coming to the blog soon, I was feeling rather indulgent and decided this Rum Cake with Rum glaze must be shared.

It couldn’t wait any longer. It’s the absolute best rum cake I have ever tasted. If you’re looking for a party cake or a sweet to serve when you have guests arriving, this dessert is your winner.

Rum Cake with Rum Glaze Izing

Ironically, I’ve never been the world’s biggest rum cake fan. When my husband and I were on our honeymoon, we enjoyed rum cake in the Bahamas, but it was always heavily soaked with rum.

Granted, there isn’t anything wrong with that, but I want to taste the cake too! I’m a cake girl! This rum cake has the flavor of rum (that you can tailor to your tastes) while also being a mouth-watering, delicious cake.

The rum cake does have a rum topping that is poured onto the cake, but it also has a rum glaze that’s consistency is similar to a thin icing. I drizzled it on each piece before serving, and they were gone in minutes. It’s THAT good!

Rum Cake Flavors

I want to experiment with tailoring this cake with other flavors.  There are so many possibilities when you have a cake base that is out of this world. Can you imagine a pumpkin rum cake? Or Chocolate Rum Cake?

My Mom is to credit for this recipe when I told her that I love rum cake but have yet to find a recipe I truly love. She spent weeks taste testing and tweaking her recipe until it was perfect. We are eager to serve it up for a few upcoming holiday occasions. It will definitely be our choice of dessert!

Rum Cake Glaze

Now, let’s talk about the glaze and icing. There is a rum glaze that is poured over the hot cake. It soaks in and makes the cake extra moist and flavorful. Then, I took the same rum glaze and turned it into an icing glaze to drizzle over top. You don’t have to include this step, I just loved the extra touch of sweetness.

If you are here just for the rum cake glaze, you can absolutely make it to drizzle over everything from blondies or brownies to ice cream! It’s SO good, especially on this brown sugar cake!

Rum Cake Glaze Ingredients

Below are the ingredients for the rum cake glaze. You can then beat it together with powdered sugar for an icing-consistency. It is TO DIE FOR DELICIOUS, y’all! Trust me! I could eat this glaze with a spoon.

  • 1/2 cup butter (unsalted)
  • I1 cup light brown sugar
  • 1/3 cup dark rum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
Rum Cake Glaze on Cake
Rum Cake with Rum Glaze Izing

Rum Cake with Rum Glaze

A delicious cake with rum glaze soaked on top! 
SERVINGS 16 slices
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


Rum Cake

  • 1 cup butter - room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 large eggs - room temperature
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/3 cup dark rum

Rum Glaze

  • 1/2 cup butter - room temperature
  • 1 cup light brown sugar
  • 1/3 cup dark rum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Rum Icing Glaze (optional)

  • 1 recipe rum glaze (see above)
  • 2 cups powdered sugar


For the Rum Cake

  • Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended. 
  • Add eggs, one at a time, mixing thoroughly between additions. 
  • Add flour. Combine. Add buttermilk. Combine. 
  • Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine. 
  • Lastly, beat in the rum and pour into a buttered and floured bundt pan. 
  • Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean. 

For the Rum Glaze

  • Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm. 

For the Rum Icing Glaze

  • Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it’s a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy! 


Calories: 557kcalCarbohydrates: 72gProtein: 4gFat: 25gSaturated Fat: 13gCholesterol: 94mgSodium: 412mgPotassium: 107mgSugar: 54gVitamin A: 635IUCalcium: 58mgIron: 1.4mg
Tried this recipe?Let us know how it was!

I hope you’ll try out this recipe soon! It’s a fantastic cake. If you’re looking for a few other dessert ideas, check out some of my favorites below…

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  1. Julie Blanner says:

    I can’t wait to make this!

    1. What does the baking soda do for the rum glaze? Can it be made without ?

      1. Courtney Whitmore says:

        It’s kind of similar to a caramel and baking soda is sometimes add in a caramel icing to give it a softer texture. More melt in your mouth. But you can certainly lave it off and it should be just fine, shouldn’t be a drastic difference at all.

        1. Hello. I can’t wait to try this recipe. I was also wanting to if white flavored rum can be used in place of the dark rum.

    2. Hello. I can’t wait to try this recipe. I was also wanting to if white flavored rum can be used in place of the dark rum.

  2. This looks delicious especially with that glaze! Wow!

  3. Becky Hardin says:

    Your glaze is making me want to go to the store and purchase the stuff to make it. YUM!!

  4. Sharone Green says:

    Turned out amazing. Best recipe hands down

  5. Can this Rum Cake be frozen? If so do you still pour on the Rum Glaze while warm, or do you wait until it is thawed. Thank you.

    1. Jody Houston says:

      All I can say is wow!!! Best cake I’ve ever made!

  6. Mama Knows says:

    I already had a fool-proof pound cake recipe, but used the Rum Glaze Icing. It is delicious! My husband enjoyed it. I liked it because, even though it has brown sugar AND powdered sugar, it wasn’t extremely sweet. I guess the rum cuts the sweetness. I’d used a good strong rum. Mine didn’t have a strong “bite” to it, so I added a touch more to the glaze.

  7. Is there any substitute for egg?

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