During a trip to Bermuda I tasted several rum cakes, some were dry but some were great.   My very favorite was from a shop on Front Street that charged $65 for a large bundt size, like the one shown here, and $35 for a small bundt size.

I came home and did a lot of research.  

After a few trials, I came up with my own version, which I really like! And it is a shortcut way that starts with a boxed cake mix!

I think the glaze is very important as well as the quality of the rum.

I get many, many requests for this recipe.  


Bermuda Rum Cake

Just like the very expensive Rum Cakes in Bermuda! After quite a few trials, I came up with this easy, great way that starts with a boxed cake mix. I get many, many requests for this recipe!
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Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Caribbean
Servings: 16
Calories: 200


  • 12-cup Bundt Pan


  • 1 package(18.25 ounces) cake mix yellow
  • 1 package (3.4ounces) instant vanilla pudding mix (the large package)
  • ½ cup rum light
  • ½ cup canola oil
  • ½ cup water
  • 4 eggs
  • 2 tablespoons orange rind fresh
  • ¾ cups walnuts chopped very fine
  • ¾ cups golden raisins
  • 4 tablespoons butter
  • 2 tablespoons water
  • ¼ cup sugar
  • ¼ cup rum


  • Preheat the oven to 325°.
  • Grease and flour or spray a 12-cup bundt pan well.
  • With a mixer on medium speed, blend all the cake ingredients for three minutes.
  • Pour the cake batter into the prepared bundt pan.
  • Bake at 325° for 50–60 minutes, or until cake tester inserted comes out clean.
  • Cool the cake in the pan on a wire rack for 20 minutes.
  • Meanwhile, make the glaze.
  • In a small saucepan, over medium low heat, mix all the glaze ingredients except the rum.
  • Cook until boiling, then reduce the heat to low and simmer for 5 minutes until thick.
  • Remove the pan from the heat and add the rum.
  • Poke holes all over the top of the cake with a skewer.
  • Spoon the glaze over the warm cake, letting it seep into the holes.
  • Cool the cake until it is completely cool in the pan, then run a knife around the edges of the pan to loosen the edges. Invert the cake onto a wire rack, then quickly invert it again onto a serving plate so the shiny side with the glaze is on top.
  • Store the cake covered on top of the counter.


STORING:  Store the cake covered at room temperature for about 7 days.
FREEZING:  Wrap the cake twice in plastic wrap then in aluminum foil.  Place it in a freezer bag for up to 3 months.
VARIATION:   Use dark raisins if you prefer, or a combination!
Calories: 200kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 46mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg


  1. ang1m May 18, 2014 at 10:56 pm

    Hi MIllie! Your coconut cream in the cake and glaze sounds divine! It seems all the islands in the Caribbean have their own version of rum cake. Like the Christmas fruit cake, dark or light, loaded with fruit, nuts, and coconut, or just a small bit of raisins. Could there be thousands of recipes out there for it? LOL Soon I am going to have a page to share recipes and pictures, maybe some of you also along with it, so keep that in mind! I trust you for sure to come up with some great ones like this one you describe! Take some pictures! Happy baking and cooking!

  2. Millie May 18, 2014 at 12:59 pm

    Hi Angie, I make a rum cake similar to your recipe. I will try the orange rind and raisins next time. I also used instant coconut cream pudding mix. You are right as far as the glaze is concerned. I do tend to tip the rum bottle a bit more for the glaze but it sure brings smiles to my company! I made it recently and instead of the glaze I mixed 1 box of coconut cream pudding mix, 1 8oz. can crushed pineapple w/juice. Folded in 8 oz. container of cool whip and a bit more rum. Spread and refrigerate.


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