Are you searching for that perfect, show-stopping, and surprisingly easy dessert to be the grand finale of your Thanksgiving or holiday feast? A cake so impossibly moist, so buttery, so rich, and so decadent that your guests will be absolutely begging for the recipe? This incredible, semi-homemade Thanksgiving Rum Cake is the stress-free, crowd-pleasing masterpiece you’ve been looking for.
This isn’t just a recipe; it’s your secret weapon for the most delicious and impressive holiday dessert imaginable. We’ll show you how to take a simple box of yellow cake mix and, with a few brilliant additions, transform it into a gourmet-quality Bundt cake. With a crunchy, sweet layer of pecans and white chocolate running through the center and a rich, buttery, boozy rum glaze that soaks into every last crumb, this is a cake that is truly unforgettable.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Make-Ahead Holiday Dessert
What makes this Thanksgiving Rum Cake so spectacular is its brilliant use of a cake mix for a completely foolproof, unbelievably moist result, combined with from-scratch additions that make it taste like a true bakery creation. The layered pecan and white chocolate “streusel” adds a wonderful, crunchy texture, and the method of repeatedly brushing the warm cake with a homemade rum glaze is the secret to an incredibly moist and flavorful crumb. Best of all, this cake is even better on the second and third day, making it the absolute ultimate make-ahead dessert for a stress-free holiday.
| Metric | Time / Level |
| Total Time | 2 hours 45 minutes (plus glazing time) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 12-16 |
The Essential Ingredients for This Decadent Cake
This recipe uses a handful of smart shortcuts and high-impact ingredients to create its signature rich and festive flavor.
- The Doctored Cake Mix: This is the secret to our foolproof, incredibly moist cake.
- Yellow Cake Mix & Instant Vanilla Pudding Mix: This classic combination is the key to a super moist, tender, and perfectly textured cake every single time.
- Sour Cream & Eggs: These enrich the batter, adding incredible moisture, richness, and a tender crumb.
- The Pecan-White Chocolate Streusel: This is the unique and delicious layer of crunch and flavor inside the cake. It’s a simple, food-processor mixture of dark brown sugar, pecan pieces, white chocolate chips, and a warming, festive pinch of pumpkin pie spice.
- The Buttery Rum Glaze: This is the liquid gold that makes the cake so incredibly moist and flavorful. It’s a simple, yet powerful, stovetop glaze made from dark brown sugar, unsalted butter, and a generous amount of white or gold rum.
Step-by-Step to the Best Rum Cake Ever
This recipe is wonderfully simple, thanks to its smart shortcuts. Follow these detailed steps for a perfect, show-stopping result.
Step 1: Prepare the Bundt Pan and Pecan Streusel
First, preheat your oven to 350°F (175°C).
Now for the most important prep step: generously grease and flour a 10- or 12-cup Bundt pan. Use softened butter or baking spray to get into every single nook and cranny of the pan, and then dust it with flour, tapping out any excess. This is the secret to a clean release.
Next, make the streusel. In the bowl of a food processor, add the 1 cup of dark brown sugar, the 1 cup of pecan pieces, the 1/2 cup of white chocolate chips, the 1 teaspoon of pumpkin pie spice, and the 1/2 teaspoon of kosher salt. Pulse the mixture until it resembles fine crumbs with some larger bits of chocolate remaining.
Remove about one-third of this mixture and sprinkle it evenly into the bottom of your prepared Bundt pan.
Step 2: Make the Doctored Cake Mix Batter
In a large bowl, whisk together the box of yellow cake mix and the package of instant vanilla pudding mix.
Add 3/4 cup of water, the 4 large eggs, the 1 cup of sour cream, the 4 tablespoons of melted butter, and the 2 tablespoons of rum to the bowl with the mix.
Whisk everything together until it is well combined and the batter is smooth.
Step 3: Layer and Bake the Cake
Pour about half of the prepared cake batter into the Bundt pan, on top of the streusel layer. Use a spatula to spread it into an even layer.
Top the batter with another one-third of the pecan streusel mixture.
Pour the remaining batter into the pan and smooth it into an even layer. Finally, top the batter with the remaining one-third of the pecan streusel mixture.
Bake for 50 to 60 minutes. The cake is perfectly done when it is a beautiful golden brown on top and a long wooden skewer or a cake tester inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for exactly 15 minutes.
Step 4: Make the Buttery Rum Glaze
While the cake is cooling for those 15 minutes, you can make the delicious rum glaze.
In a small saucepan, combine the 1/2 cup of dark brown sugar and the 4 tablespoons of unsalted butter. Place the pan over low heat and stir until the butter has completely melted.
Add the 1 teaspoon of pumpkin pie spice and the 1/4 teaspoon of kosher salt. Bring the mixture to a simmer, then remove it from the heat.
Carefully pour in the 1/2 cup of rum and stir to completely combine everything. Set the glaze aside.
Step 5: Glaze the Cake to Moist Perfection
After the cake has cooled for 15 minutes, carefully invert it onto a serving platter that has a rim or a lip to catch the glaze.
Now for the secret to an incredibly moist rum cake! Using a pastry brush, generously brush the warm rum glaze all over the sides and into the center hole of the warm cake. Leave the very top of the cake (which was the bottom in the pan) unbrushed so that the crunchy pecan streusel stays dry and crunchy.
Let the cake sit for 30 minutes to allow that first layer of glaze to soak in. Then, repeat this process of brushing the sides and the center with the glaze 3 more times, waiting 30 minutes between each brushing.
This repeated glazing process is what allows the cake to slowly absorb all that delicious, buttery, boozy flavor, making it unbelievably moist and decadent.
Slice and serve the cake immediately, or cover it well and leave it at room temperature.
The Best Easy & Moist Thanksgiving Rum Cake
A rich and incredibly moist rum cake, perfect for Thanksgiving or any special occasion, that starts with a convenient yellow cake mix and instant vanilla pudding base. The cake features a delicious crumble made from brown sugar, pecans, and white chocolate chips, which is layered throughout the batter in a Bundt pan. After baking, the warm cake is repeatedly brushed with a homemade rum, brown sugar, and butter glaze, allowing the cake to soak up the sweet, boozy syrup.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 35 minutes (includes cooling and glazing time)
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 4 tablespoons unsalted butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1 cup dark brown sugar
- 1 cup pecan pieces
- 1/2 cup white chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- One 13.25-ounce or 15.25-ounce box yellow cake mix
- One 3.4-ounce package instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons white or gold rum
- For the Glaze:
- 1/2 cup dark brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/2 cup white or gold rum
Instructions
- Preheat the oven to 350°F. Generously grease and flour a 10- or 12-cup Bundt pan.
- Make the Crumble: In a food processor, pulse the brown sugar, pecans, white chocolate chips, pumpkin pie spice, and salt until the mixture resembles fine crumbs with some larger bits. Sprinkle one-third of this mixture evenly in the bottom of the prepared Bundt pan.
- Make the Batter: In a large bowl, whisk together the cake mix and pudding mix. Add 3/4 cup of water, the eggs, sour cream, melted butter, and rum. Whisk until well combined.
- Layer the Cake: Pour half of the batter into the Bundt pan over the crumble layer. Top with another third of the pecan mixture. Pour the remaining batter on top, then finish with the last of the pecan mixture.
- Bake and Cool: Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
- Make the Glaze: While the cake is cooling, combine the brown sugar and butter in a small saucepan over low heat. Stir until the butter melts. Add the pumpkin pie spice and salt. Bring to a simmer, then remove from the heat. Pour in the rum and stir to combine.
- Glaze the Cake: Invert the warm cake onto a serving platter with a rim. Brush the rum glaze onto the sides and into the center hole of the cake. Repeat this process 3 more times, every 30 minutes, for a total of 4 brushings.
- Slice and serve immediately, or cover and store at room temperature for up to 3 days.
Notes
- This recipe uses a cake mix and instant pudding mix as a convenient shortcut for a consistently moist cake.
- The multi-step glazing process, where the glaze is applied in intervals, is a key technique that allows the cake to fully absorb the rum syrup.
- A Bundt pan is the traditional and recommended pan for this type of cake.
- This is an alcoholic dessert intended for adults.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450-550
- Sugar: 40-50 g
- Sodium: 350-450 mg
- Fat: 22-28 g
- Saturated Fat: 12-16 g
- Trans Fat: 0 g
- Carbohydrates: 50-60 g
- Fiber: 1-2 g
- Protein: 5-7 g
- Cholesterol: 80-100 mg
Storage and Make-Ahead Tips
This Thanksgiving Rum Cake is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This cake is actually better when it is made a day or two in advance! The time allows the rum glaze to fully soak into the cake, making it even more moist and flavorful. You can bake and glaze the entire cake up to 3 days ahead of time.
- Storage: Store the finished cake, well-covered with a cake dome or plastic wrap, at room temperature for up to 5 days.
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Creative Recipe Variations
This delicious and easy cake is a wonderful base for your own creative and festive twists.
- Use a Different Nut: If you’re not a fan of pecans, you can easily substitute them with an equal amount of coarsely chopped walnuts or even hazelnuts in the streusel mixture.
- Add a Decadent Chocolate Drizzle: For an even more impressive presentation and a delicious chocolatey flavor, you can drizzle the finished, cooled, and glazed cake with a simple melted dark chocolate or a classic chocolate ganache.
- Make it a Spiced Rum Cake: For an even warmer, more complex flavor, you can substitute the white or gold rum in both the batter and the glaze with your favorite high-quality spiced rum.
Enjoy Your New Holiday Showstopper!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday indulgence. This easy, semi-homemade Thanksgiving Rum Cake is a perfect harmony of a moist, buttery crumb, a crunchy pecan filling, and a rich, boozy glaze. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested tradition at your holiday table.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a new holiday dessert!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to keep a Bundt cake from sticking to the pan?
The secret is to be very meticulous when you are greasing your pan. The best method is to use a pastry brush to apply a thin, even layer of softened (not melted) butter or shortening into every single nook and cranny of the pan. Then, add a few tablespoons of all-purpose flour and tilt and tap the pan until the entire inside surface is coated in a thin layer of flour. Finally, tap out any excess flour. A baking spray that contains flour is also a great, convenient option.
Q2: Does all the alcohol cook out of this rum cake?
No. While the small amount of rum in the cake batter will cook out during baking, the rum in the glaze is added off the heat and is only gently warmed as it is brushed onto the cake. A significant amount of the alcohol will remain, so this is a cake that is best enjoyed by adults. For a non-alcoholic version, you can substitute the rum with an equal amount of apple cider or orange juice.
Q3: Can I make this rum cake ahead of time for a party or a holiday?
Yes, absolutely! This is one of the best make-ahead desserts you can make. The cake actually becomes more moist and more flavorful on the second and third day as the rum glaze has more time to soak into the crumb. You can make it completely up to 3 days in advance and keep it, well-covered, at room temperature.
Q4: What kind of rum is the best to use for a rum cake?
The recipe suggests a white or a gold rum, which are both fantastic choices. A gold rum will have a slightly deeper, more caramel-like flavor from being aged in barrels. A high-quality spiced rum would also be a delicious option that would complement the pumpkin pie spice in the streusel.
Q5: Can I make this recipe completely from scratch without a cake mix?
Yes. If you have a favorite, from-scratch yellow or butter cake recipe that makes a standard, two-layer cake, you can use that batter in place of the cake mix, pudding mix, water, and oil. Simply prepare your homemade batter and then enrich it with the eggs and the sour cream as directed in this recipe before you layer it with the streusel.