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sliced caramel rum bundt cake

Caramel Rum Bundt Cake

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 bundt cake 1x
  • Category: cake, bundt cake
  • Method: baking
  • Cuisine: American


This caramel rum bundt cake topped with a homemade caramel sauce is soft & buttery with a beautiful rum flavor. 



For the Rum Bundt Cake:

  • 300g all-purpose flour
  • 430g granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 140g unsalted butter (cubed, room temp)
  • 125g neutral oil
  • 90g whole milk (room temp)
  • 90g plain greek yogurt (room temp)
  • 4 eggs
  • 140g rum
  • 2 tsp vanilla

For the Syrup:

  • 30g rum
  • 28g unsalted butter
  • 1 tbsp water
  • 50g sugar
  • pinch of salt 

For the Caramel Sauce:

  • 100g granulated sugar
  • 1/4 tsp salt
  • 1 tbsp water
  • 42g unsalted butter (room temp)
  • 56g heavy cream (lukewarm)
  • 1/2 tsp vanilla


For the Rum Bundt Cake:

  1. Preheat the oven to 325 degrees F (160 degrees C). 
  2. Melt one tbsp of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tbsp of flour to the pan and shake it to evenly coat the inside. 
  3. In the bowl of a stand mixer, add the flour, sugar baking powder, salt, butter, and oil. Mix until fully combined. 
  4. Mix in the milk and yogurt until just combined. 
  5. Then, add in one egg at a time, mixing between each addition. 
  6. Lastly, mix in the rum and vanilla until fully combined. 
  7. Transfer the batter to the prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean. 
  8. Towards the end of the bake time, make the syrup.
  9. Allow to cool in the pan for just 5 minutes (no more!) then loosen the edges with a knife and immediately turn out onto a cooling rack. 
  10. While still warm, brush the syrup all over the cake.

For the Syrup:

  1. Combine all ingredients in a small saucepan and bring to a boil.
  2. Once boiling, turn heat down to low, stop stirring, and simmer for 6 minutes. 
  3. Brush on warm bundt cake.

For the Caramel Sauce:

  1. In a small saucepan, whisk together the sugar, salt, and water. Heat over medium high heat, swirling (not stirring) often to encourage even cooking. When it comes to a boil reduce heat to medium.
  2. When the color turns an even medium amber color remove from heat and add the butter one tbsp at a time, whisking to combine. Whisk in the heavy cream and vanilla.
  3. Allow to cool for a few minutes before pouring into a bowl to cool completely.
  4. Drizzle on bundt cake when ready to serve. 


  • Golden rum is best for baking, but you can use any type that you have on hand.
  • Read my tips above on how to ensure that your bundt cake pops out the pan perfectly!
  • Be sure to brush the syrup on the bundt cake while still warm so it will fully absorb.
  • Store this cake in an air-tight container at room temperature for up to 3 days.


  • Serving Size: 1 slice
  • Calories: 574
  • Sugar: 49.3 g
  • Sodium: 374.9 mg
  • Fat: 27.8 g
  • Carbohydrates: 69.4 g
  • Protein: 5.9 g
  • Cholesterol: 106 mg

Keywords: caramel rum bundt cake, caramel rum cake recipe, homemade caramel sauce, boozy rum cake