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Yields:
10 - 12 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
If you’re looking for a cozy winter dessert that feels wonderfully festive, this maple rum cake is just the thing! It’s drenched in the most glorious glaze, and as it bakes, your kitchen fills with warm, buttery, maple-scented magic that makes the whole house feel like Christmas morning.
This cake is the definition of simple. It starts with a boxed yellow cake mix and instant vanilla pudding mix, which give it that velvety texture. A generous splash of dark rum and a touch of maple extract bring big flavor to every bite. But the real star is the homemade glaze—made with butter, pure maple syrup, and even more rum—which slowly soaks into every nook and cranny of the warm cake. The chopped walnuts on the bottom turn into a sweet, toasty topping once the cake is flipped out.
This maple rum cake is perfect for Christmas gatherings, holiday parties, New Year’s celebrations, or gifting to friends and neighbors. One bite, and it just might become your new winter tradition!
Can you make maple rum cake ahead of time?
Absolutely! In fact, this cake gets better as it rests. You can bake it up to two days in advance, let the glaze fully soak in, and store it covered at room temperature. It'll stay moist and delicious for days!
What type of pan is best for this recipe?
A 10- to 12-cup bundt pan works perfectly. The pan's shape exposes more surface area, which means the warm glaze can reach all the edges and crevices instead of just the top, resulting in a cake that slices beautifully and has incredible flavor throughout.
What can you serve with maple rum cake?
Whipped cream is the classic finishing touch for maple rum cake, but it’s also wonderful with vanilla ice cream or a cup of cowboy coffee during the winter months.
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Ingredients
for the cake:
- Baking spray with flour
- 1 cup chopped walnuts
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.5-ounce) package instant vanilla pudding mix
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 tsp. maple extract
for the glaze:
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 cup pure maple syrup
- 1/2 cup rum
- Whipped cream, for serving (optional)
Directions
- Step 1Make the cake: Preheat the oven to 325˚. Coat a 10- to 12-cup bundt pan with baking spray and sprinkle the chopped walnuts over the bottom of the pan.
- Step 2Whisk together the cake mix, pudding mix, eggs, cold water, vegetable oil, rum and maple extract in a large bowl until combined and smooth. Pour the batter into the pan over the walnuts in an even layer. Bake until golden brown and the top springs back when lightly pressed, about 1 hour.
- Step 3When the cake has been in the oven for 50 minutes, make the glaze: Melt the butter in a saucepan over medium heat. Stir in the maple syrup and bring to a boil, then reduce to a simmer; cook until thickened slightly, 4 to 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Return to low heat for 30 seconds.
- Step 4Remove the cake from the oven and transfer the pan to a rack. Immediately drizzle one-third of the glaze over the cake. Let cool 5 minutes in the pan, then invert the cake onto a serving plate. Prick the surface gently and generously with a fork. Slowly drizzle the remaining glaze all over the top of the cake, a little at a time, allowing it to absorb as you pour it over and slightly drip down the sides. Let cool to room temperature, about 1½ hours, allowing the glaze to soak in. Serve with whipped cream.
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