August 25, 2021

Harvey's Butter Rum Pound Cake

Harvey's Butter Rum Pound Cake

A moist cake with Harvey's Butter Rum and rum glaze


Prep Time
1 hour 10 minutes for prep and baking.  For best flavor, allow to sit for several hours or overnight.


  • 1 yellow cake mix
  • 1 3.4 oz box instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2 cups spiced rum, divided (Captain Morgan)
  • 1 11 oz tub Harvey's Butter Rum Batter
  • 1/2 cup water


  1. Preheat oven to 325 degrees.
  2. Grease and flour bundt cake pan.
  3. Mix cake mix, pudding mix, eggs, oil and 1/2 cup of the rum.
  4. Pour into prepared cake pan.
  5. Bake about 55-60 minutes, or until tests done. Cool about 12 minutes before inverting cake on to a rimmed platter.
  6. During the last 15 minutes of baking, combine Harvey's and water in a saucepan and bring mixture to boil.
  7. Reduce to steady simmer.  Stir in the remaining 1 1/2 cups of rum and allow mixture to reduce for about 6-7 minutes.  Remove from heat to cool slightly.
  8. Poke holes with a toothpick all over cake. 
  9. Pour glaze over warm cake, covering entire service.  As mixture pools, take a spoon and re-pour the glaze back over the cake several times.
  10. Let set for several hours or overnight in fridge before serving.
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