Lemon Rumcake

This Bundt cake starts with a box mix shortcut but finishes like something from a proper bakery. Yellow cake mix and instant lemon pudding get spiked with a half cup of rum in the batter, then the whole thing gets drenched in a hot butter-lemon-rum glaze while still warm in the pan.

That glaze step is where the magic happens. You spoon it along the edges and center hole so it seeps into every crack. The cake soaks it up like a sponge, and when you finally turn it out, the crumb is impossibly moist with a sticky, candied crust.

Chopped pecans go in the bottom of the greased pan before the batter. Once flipped, they become a toasty crown on top.

Chef Tips

• Let the glaze cool slightly before adding the rum. If it’s at a full boil, the alcohol evaporates too fast and you lose that rum punch.
• Spoon the glaze slowly between the cake and pan sides. Rushing it means the glaze pools at the bottom instead of soaking in evenly.
• Let the cake cool completely in the pan before inverting. The glaze needs time to absorb or the cake will fall apart.
• Use real lemon zest in the glaze, not extract. The oils in fresh zest give it a bright, fragrant note that bottled lemon can’t match.

Variations

• Swap rum for bourbon and use orange zest instead of lemon for a Southern-style twist.
• Replace pecans with macadamia nuts for a tropical feel.
• Add 1 tablespoon of poppy seeds to the batter for a lemon poppy seed rum cake.