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Chocolate Rum Cake

Chocolate Rum Cake is a decadent and delicious dessert for holidays and celebrations but easy enough to make for any day of the week. Chocolate bundt cake soaked in a warm buttered rum sauce for one of the best chocolate cakes I’ve ever tasted!

Cake makes any occasion something special and if I’m baking a cake, it’s got to be simple like a Texas Sheet Cake or this Million Dollar Pound Cake

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This recipe is based on the classic dessert from the 70’s and it is one of these cakes that everyone needs to try! I have had this recipe bookmarked for at least 10 years, probably longer. Ingredients have changed a bit so I’ve added my own twist and now I am wondering why I waited so long to try it! 

Chocolate Rum Cake - bundt on a white plate, with text overlay

Ingredients for Chocolate Rum Cake:

  • Chocolate Cake Mix
  • Instant Chocolate Pudding Mix
  • Butter
  • Eggs
  • Black Spiced Rum
  • Water

For the Sauce:

  • Butter
  • Sugar
  • Black Spiced Rum
  • Water

We are using Captain Morgan Black Spiced Rum but any dark rum will do the trick, just don’t skip the butter rum sauce!

Overhead view of chocolate bundt cake sliced, 2 dessert plates with slices over a black plaid table runner

How to Make Chocolate Rum Cake:

mixer bowl with cake mix, eggs, rum and butter

  • Add chocolate cake mix, pudding mix, softened butter, eggs, rum and water to a mixer bowl.
  • Beat at low speed until just combined, raise to medium speed and beat about 2 minutes. 

Chocolate Rum Cake Batter in a bowl with a spatula

  • Scrape down sides if needed and continue to mix 30 seconds. 

Buttered bundt pan

  • Butter a bundt pan really well. 

chocolate cake batter in a bundt cake pan

  • Pour cake batter into the bundt pan and smooth to an even layer. 

chocolate rum cake baked in bundt cake pan

  • Bake for 45 to 50 minutes. 

small skillet with rum, butter and sugar

  • Make the sauce by combining butter, sugar, rum and water in a small pan. 


Buttered Rum Sauce for rum cake

  • Cook over medium heat and whisk to combine. Bring the mixture to a boil, whisking occasionally. Remove from heat. 

Chocolate bundt cake inverted onto serving plate

  • Use a sharp knife to loosen the cake from the pan. 
  • Invert cake onto a serving plate.

Chocolate Rum Bundt Cake with Buttered Rum Glaze on a serving plate on a black and white check runner

  • Spoon sauce over warm cake. 
  • Serve warm or at room temperature. 

How to Store Chocolate Rum Cake:

Rum Cake can be stored at room temperature, covered with plastic wrap up to 3 days, if it lasts that long. Refrigerate for up to 5 days. 

Slice of chocolate rum bundt cake on a cake server

I might be the worst cake decorator on the planet, so I love bundt cakes that turn out beautifully without agonizing over icing bags and decorator tips.

This chocolate rum cake would be great for birthdays and special celebrations and it’s seriously easy to make. I also love this Amaretto Pound Cake for all of the same reasons.

We also love this quick and easy Cinnamon Coffee Cake and the classic Honey Bun Cake that start with a cake mix. Great for any day of the week.

Chocolate Rum Bundt Cake with one slice on it's side

The butter rum sauce is so delicious that I am likely going to making it just to eat over ice cream. What more can I say to convince you to try this cake? You just have to add it to your baking list!


Chocolate Rum Bundt Cake with slice of cake on platter with the cake
Print Recipe
4.17 from 6 votes

Chocolate Rum Cake

Chocolate bundt cake soaked in a butter rum sauce for holidays and special celebrations.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes
Cuisine: American
Keyword: Bacardi Chocolate Rum Cake, bundt cake, chocolate bundt cake. rum cake, Christmas Cake
Servings: 12 servings
Calories: 424kcal
Author: Milisa


  • 15.25 ounce Chocolate Cake Mix
  • 5.9 ounce box Instant Chocolate Pudding
  • 1/2 cup softened butter plus more to butter the pan
  • 4 eggs
  • 1/2 cup Black Spiced Rum
  • 1/4 cup water

for the sauce:

  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup Black Spiced Rum
  • 1/4 cup water


  • Preheat oven to 350°.
  • Butter the bundt pan, coating it very well, set aside.
  • Place cake mix, pudding mix, 1/2 cup softened butter, eggs, 1/2 cup rum, 1/4 cup water into a mixer bowl.
  • Beat at low speed just until combined, raise to medium speed and beat 2 minutes. Scrape down the bowl and beat another 30 seconds.
  • Pour into prepared pan and bake for 45- 50 minutes or until a toothpick inserted into center comes out clean.
  • Make the sauce: Add 1/2 cup butter, sugar, 1/4 cup rum, 1/4 cup water to a small pan and bring mixture to a boil, whisking often.
  • Loosen cake from pan with a sharp knife.
  • Invert onto a serving plate and top with sauce.
  • Serve warm or at room temperature.


Store leftover cake at room temperature covered with plastic wrap up to 3 days or refrigerated up to 6 days.


Serving: 1g | Calories: 424kcal | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 480mg | Fiber: 1g | Sugar: 31g

One Comment

4.17 from 6 votes (6 ratings without comment)

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