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Name of Event

Bahamas Independence Day

Cuisine From



A moist rum flavored cake topped with a butter rum glaze


Yield 6-8 servings
Preparation time 15 minutes
Cooking time 60 minutes
Main Ingredient instant vanilla pudding mix/rum



  • Non-stick cooking spray
  • 1 cup chopped walnuts
  • 3 cups all-purpose/plain flour
  • 3.4 ounce box instant pudding mix (vanilla flavor)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1½ cups sugar
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup light rum (substitute 1/2 teaspoon rum essence to avoid alcohol)

Butter Rum Glaze

  • ½ cup butter
  • 1 cup sugar
  • ¼ cup light rum (substitute 1/4 teaspoon rum essence to avoid alcohol)
  • ¼ cup water



  1. Preheat oven to 350 F. Liberally spray a standard 10-inch bundt pan with cooking spray.
  2. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
  3. In a medium bowl mix together flour, pudding mix, baking powder, baking soda and salt and set aside.
  4.  Cream butter and sugar with an electric mixer. Stir in vegetable oil, eggs, vanilla extract and rum/essence.
  5. Gradually add in flour mixture to wet ingredients until blended.
  6. Pour batter into bundt pan on top of nuts.
  7. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.

Butter Rum Glaze

  1. In a small saucepan mix butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly.
  2. Remove from heat and cool slightly.
  3. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake.
  4. Reserve a small amount to pour on slices when serving.