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Spiced orange rum (bundt) cake on a round white serving platter that has been sliced with a serving knife.

Easy Spiced Orange Rum Cake

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


A light, moist and delicious cake with subtle hints of orange, nutmeg and rum.



For the cake: 

  • 1 (15.25-ounce) box butter golden cake mix (I used Duncan Heinz)
  • 1 (3.4-ounce) box instant vanilla pudding
  • 1 teaspoon ground nutmeg
  • 4 tablespoons grated orange zest
  • 1 teaspoon orange extract
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup spiced rum

For the glaze: 

  • 1/4 cup butter (1/2 stick)
  • 1/3 cup granulated sugar
  • 1/3 cup orange juice
  • 3 tablespoons spiced rum


  1. Preheat your oven to 325 degrees F.  Grease a 10-cup bundt pan generously or spray with cooking spray.
  2. In a large bowl, mix together the cake mix, pudding mix, nutmeg, orange zest, orange extract, eggs, water, vegetable oil and spiced rum with a mixer on medium speed until smooth.
  3. Pour into bundt pan and bake for 50-55 minutes, or until toothpick inserted is removed clean.  Place on a baking rack to cool while preparing the glaze.
  4. Prepare the glaze by melting butter in a small saucepan over medium heat.  Add sugar and orange juice and stir to combine.  Increase heat to medium high and boil for 3 minutes, stirring constantly.  Remove from heat and add rum.  Stir well to combine.
  5. While the cake is still in the pan, use a skewer or toothpick to pierce holes in the cake evenly throughout.  Pour glaze over the cake (while still in the pan) and allow to absorb glaze.
  6. Allow cake to cool and absorb glaze for 15-20 minutes, then invert onto a serving platter.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: spiced orange rum cake, orange rum cake