This Rum Pound Cake is rich, buttery, and infused with warm rum flavor and topped with a sweet rum glaze.
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 so 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.
Video Tutorial
Why You'll Love This Rum Pound Cake
- Classic Southern touch: Pecans add a nutty crunch and extra richness.
- Rum Flavor: The Rum boosts the flavor of the cake and adds a special richness.
- Make-ahead friendly: Tastes even better the next day after the glaze soaks in.
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 for a bold holiday flavor.
- Coconut rum version: Use coconut rum instead of clear, dark or spiked rum.
- Nut-free option: Omit pecans for a smooth, tender crumb.
- 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.
Storage Instructions:
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
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
- â…› teaspoon salt
Instructions
- To make the cake:
- Preheat your oven to 325 F.Â
- 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.Â
- Bake for approximately 1 hour and 15 minutes. The cake is done when a toothpick inserted into the cake comes out clean.
- 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.Â
- 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.Â
- 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:
Can I make this cake without alcohol?
Of course! Substitute with rum extract or vanilla extract instead of alcohol.
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.
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!