Aunt Lou's Butter Rum Cake

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READY IN: 1hr 5mins
Recipe by Chef Chad C. Davis

My Aunt Louise in Tennessee shared this recipe with me, it has been a dear family favorite for years. This is a VERY moist, sweet, sticky, and EASY to make crowd pleasing dessert! This cake is so cherished in our home, that it has its very own Fleur-de-lis Bundt Pan!

Ingredients Nutrition


  • 1 (18 ounce) box butter recipe cake mix
  • 1 (3 1/2 ounce) box instant vanilla pudding
  • 14 cup Crisco cooking oil
  • 4 whole eggs
  • 1 cup water
  • 1 teaspoon rum flavoring

  • 12 cup margarine
  • 1 cup sugar
  • 13 cup water
  • 12 teaspoon rum flavoring


  1. FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
  2. Bake @ 350 for 45 to 50 minutes.
  3. Let stand for about 30 minutes to cool.
  4. FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
  5. Cook until butter is just melted and sugar is dissolved.
  6. Add flavoring and pour hot sauce over cake.
  7. Let stand 30 minutes and turn out of pan.
  8. Try to bake a day ahead of time.
  9. I serve with rum infused whipped cream or Crème Fraîche.
  10. Freezes well.
  11. Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.

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