When we first got engaged we celebrated with a mammoth engagement party and a rum cake that was to die for. For years I wanted that rum cake to eat over and over but just could not reproduce the magical Italian Rum Cake we had gorged on.
Finally, a few years back, we snagged the recipe from my Nonna’s recipe box, not knowing she even had it and to our amazement, we recreated a delectable easy Italian rum cake. Of course, I have made some tweaks along the way but nothing that really takes away from its originality.
What is most interesting is that if you change up the rum you will love the results. Lavishly live food out loud, and create this easy Italian Rum Cake.
Easy Italian Rum Cake
Gather your ingredients and make sure you have enough rum (for tasting too!).
For The Cake:
1 C Walnuts
1 Yellow Boxed Cake Mix (we use at least a 16 oz box never less)
1/2 C refrigerated COLD Milk (in other words do not bring the milk out until it is time to use it)
1/2 C Vegetable Oil
1/2 C Spiced Rum (yep the firecracker ingredient)
1 package 3.4 Oz of Instant Vanilla Pudding (I used Vanilla Bean pudding)
Non-Stick Spray & Flour (for Bundt Pan)
For The Rum Soak After Baking
1/2 C Butter
1/4 C Water
1 C Sugar (Splenda used here)
1/2 C Plain Rum
Preheat the oven to 325 ° Fahrenheit and don’t put this cake in unless the oven is heated properly.
In a Large mixing bowl, mix all the wet ingredients: egg, oil, rum, milk, add in cake mix, pudding and mix more until smooth. (about 2 minutes total)
Prepare the bundt pan with nonstick spray (get the middle part especially) and lightly flour, allow excess to fall off (into the sink)
Place the nuts in the bundt pan as the first layer. I was a bit more generous than even a cup because they make it taste awesome, just make sure the bottom of the pan is not showing and you have done well.
Now add the bundt mixture and bake for about one hour. If your oven is heated right, it may only take 45 minutes, so if a toothpick comes out clean or it looks golden brown or if it has pulled away from the sides, it is done! Do not overcook.
Bake The Cake & Do This Prep
While the cake is baking make your Rum Soak mixture. Add butter (melted), water, sugar, and the rum, mix together with a fork so no sugar granules can be seen.
Immediately remove from oven, turn the heat off. Slowly pour rum soak mixture on the cake, on the outside, and by the middle. Allow this to absorb slowly doing it a little at a time. Once you have placed it all in the cake, return the cake to the oven for 10 minutes (the heat does not need to be on, the remaining heat is crucial to allowing this to absorb into the cake.
Remove after ten minutes and now allow the cake to cool a few hours before attempting to remove from the pan.
Flip easy Italian Rum Cake onto a tray or a dish or a cooling rack (you choose) and serve. I do advise keeping this refrigerated, as there are 4 eggs, dairy and it tastes so good cold.
The easy Italian Rum Cake is awesome, costs a fraction of the price you would pay in a bakery and it turns out perfect EVERY time. Lavishly live food out loud, celebrate every occasion with an easy Italian Rum cake and let me know how yours turns out. ~DANA