This homemade Rum Pound Cake is rich, buttery, moist, and full of warm rum flavor finished with a sweet rum glaze for an irresistible dessert.
There's something intoxicating about the warm, rich aroma of rum-infused pound cake: buttery, tender, with a deep flavor. The alcohol really boosts the flavor of the cake. This Rum Pound Cake blends classic Southern charm with an elegant rum glaze and crunchy pecans. Every bite is moist, flavorful, and unforgettable. Whether you use white or dark rum, you'll get layers of flavor-plus tips below to make sure your cake bakes evenly, releases cleanly from the pan, and soaks up every drop of glaze.
If you love traditional Southern-style pound cakes but want something with a little extra personality, this is one you'll want to add to your recipe collection.
Video Tutorial
Why You'll Love This Rum Pound Cake
There are plenty of reasons to love this cake, but one of my favorites is the flavor. Rum adds warmth and depth without taking away from the buttery flavor that makes pound cake so delicious.
You'll also love that this cake is:
- Made from scratch using simple baking ingredients.
- Rich and buttery with classic pound cake flavor.
- Moist and tender when mixed and baked properly.
- Full of rum flavor in both the cake and glaze.
- Perfect for holidays and celebrations, but easy enough to make whenever the craving hits.
- Great for making ahead, since pound cakes tend to taste even better after the flavors have had time to develop.
What Does Rum Pound Cake Taste Like?
Rum pound cake has the rich, buttery sweetness of a traditional pound cake with the warm, slightly caramel-like flavor of rum.
The rum doesn't overpower the cake. Instead, it complements the butter, sugar, and other flavors and gives the cake a little more depth.
Adding a rum glaze after baking gives you another layer of flavor while adding sweetness and moisture to the outside of the cake.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Rum
Variations & Flavor Twists
- Spiced rum pound cake: Use spiced rum or Jamaican rum for a bold holiday flavor.
- Coconut rum version: Use coconut rum instead of clear, dark or spiked rum.
- Nut-free option: Omit pecans if you prefer.
- Mini rum cakes: Bake in mini Bundt pans for party-sized desserts (adjust baking time to 25-30 minutes).
- Rum extract: If you prefer a non-alcoholic version, use rum extract instead.
What Is the Best Rum for Rum Pound Cake?
The type of rum you use will affect the final flavor of your cake.
Dark or aged rum generally provides a deeper, richer flavor, while light rum tends to be milder. Spiced rum can introduce additional notes such as vanilla and warm spices.
The most important thing is to choose a rum with a flavor you actually enjoy.
Tips for the Best Rum Pound Cake
Use room-temperature ingredients. Butter, eggs, and milk/buttermilk ingredients combine more evenly when they're brought to the proper temperature before mixing.
Measure your flour correctly. Too much flour can produce a dry, dense cake.
Don't overmix the batter. Once you've creamed the butter and sugar, excessive mixing can negatively affect the texture.
Don't overbake it. Remember, moist crumbs on your tester are okay!
Give the cake time to cool. Removing a Bundt cake too quickly can cause it to break. I recommend allowing the cake to cool for 10 minutes before removing it from the pan.
Allow the glaze to set. Giving the glaze a little time to settle onto the cake makes slicing and serving easier.
Does the Alcohol Bake Out of Rum Pound Cake?
Some alcohol evaporates during baking. The amount remaining depends on factors such as the amount of alcohol used, cooking time, temperature, and how it's incorporated.
Can I Make Rum Pound Cake Ahead of Time?
Yes. Pound cake is an excellent make-ahead dessert.
Once the cake has completely cooled, store it properly covered so that it doesn't dry out. Making it ahead can also give the flavors additional time to develop.
How to Store Rum Pound Cake
Keep the cake stored airtight to prevent it from drying out.
For longer storage, pound cake can also be frozen. Wrap individual slices or the whole cake securely before freezing to protect it from freezer burn.
How to Store Pound Cake (So It Stays Moist and Fresh)
Can You Freeze Rum Pound Cake?
Yes. Rum pound cake freezes well.
You can also freeze individual slices. That's especially convenient when you want to enjoy one piece at a time without thawing the entire cake.
Pound Cake Tips
⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully - Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well - Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time - Blend after each until no yellow remains before adding the next.
⇢ Don't overmix - Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly - Use a baking spray with flour (like Baker's Joy) or grease with oil and dust with flour for a clean release.
Troubleshooting Tips
- Cake sinks in the middle: Most often underbaked - test for doneness and give it a few extra minutes. Also avoid opening the oven door during early bake time.
- Top is too dark: Tent with foil mid-bake.
- Cake sticks to the pan: Make sure pan was greased and floured well. If it still sticks, invert onto a cooling rack and tap the bottom and sides gently.
Rum Pound Cake recipe
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Rum
Ingredients
- For the cake:
- 3 c of all-purpose flour- sifted
- 2 c granulated sugar
- ½ c unsalted butter - room temperature
- ½ c whole milk or buttermilk- room temperature
- ½ c vegetable oil
- 4 large eggs- room temperature
- 1 teaspoon baking powder
- 2 tsps rum or vanilla extract
- 1 teaspoon salt
- 1 c pecan pieces
- For the glaze:
- ½ c rum (Dark, Spiked or White)
- ½ c unsalted butter
- 1 c granulated sugar
- ¼ c water
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- To make the cake:
- Preheat your oven to 325 F.
- Using a hand or stand mixer, add the butter and vegetable oil and begin mixing. Then slowly mix in the sugar.
- Once fully added, mix the ingredients together for approximately three to four minutes.
- Add the eggs to the bowl, one at a time, mixing until combined after each addition.
- Then add the rum or vanilla extract and mix.
- Combine the flour, baking powder, and salt.
- Add the flour mixture to the bowl, alternating with the milk or buttermilk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
- Spray your 12-cup bundt pan with baking spray and then add the pecans to the bottom of the pan spreading evenly.
- Bake for approximately 1 hour and 15 minutes. The cake is done when the toothpick comes out clean/with moist crumbs.
- Allow the cake to cool in the pan for twenty minutes before inverting it from the pan. After inverting the cake allow it to continue to cool while preparing the glaze.
- To make the glaze:
- Add the butter to a saucepan and melt over medium heat.
- Add in the sugar, salt and water and mix.
- Bring the mixture to a slow boil and simmer for 5-6 minutes stirring occasionally.
- Remove from the heat. Add the rum and vanilla mixing well.
- Slowly pour the glaze over the cake. Using a pastry brush, brush the sides of the cake with the remaining glaze.
- Allow the cake to cool, then transfer to an airtight container for approximately four hours (preferably overnight) to completely cool and soak in the glaze.
- Serve and enjoy!
Video
Nutrition
Frequently Asked Questions
What's the best Rum to use?
Dark or spiced rum is most commonly used, but this cake also works with white rum.
Can this cake be made without pecans?
Of course. The pecans add extra flavor, texture, and richness, but this cake is still great without them.
Why is my rum pound cake dry?
Overbaking, adding too much flour, improper measuring, or changing the ingredient ratios can all contribute to a dry pound cake.
One of the easiest mistakes is simply leaving the cake in the oven too long. Remember that a tester with moist crumbs does not mean your cake is underbaked.
Why is my pound cake dense?
Pound cake naturally has a tighter crumb than many other cakes, but it shouldn't feel heavy or gummy. Improper creaming, incorrect ingredient measurements, ingredient temperature, and mixing technique can all affect the final texture.
Can I leave the rum out?
If you prefer a non-alcoholic version, use rum extract instead.
More delicious Pound Cake recipes
Want to bake this Pound Cake Mile High style? Check out my Mile High Rum Pound Cake recipe.
If you love boozy pound cakes, bake my Eggnog Pound Cake or Mile High Eggnog Pound Cake or Kentucky Butter Pound Cake!
Looking for more pound cakes with pecans? Bake my Sock it to Me Pound Cake or Pecan Upside Down Pound Cake!
KK says
Hi! I really want to make my first pound cake but I don't have rum, I do have fruit SOAKED in rum as I was planning to make a great cake. Can I make this recipe using the fruit soaked rum instead and using pineapple slices at the bottom of the pans? I only have loaf pans.
Ashley Frederick says
You could definitely give it a try love. It sounds great!