Ms. Bessie’s Authentic New Orleans Rum Cake

The first time I tasted Ms. Bessie’s rum cake, I was sitting on a wrought-iron balcony in the French Quarter of New Orleans, jazz floating up from the street below. Ms. Bessie, a lifelong Cajun lady with hands seasoned by decades of Louisiana cooking, served her famous cake with a knowing smile. “This recipe,” she whispered, “has been in my family for as long as I can remember.” One bite of the butter-soaked, rum-infused cake sent my taste buds straight to heaven. The cake was impossibly moist, with a depth of flavor that told stories of Caribbean trade routes and French-Creole heritage. I begged for her secret recipe, and to my surprise, she shared it with a wink. Now, I’m passing this New Orleans treasure on to you—a slice of Cajun culture that’s sure to become a tradition in your home too.

Make the most delicious Rum Cake around with this easy recipe.

Equipment Needed

  • Bundt pan – Creates the signature shape and provides optimal glaze distribution
  • Stand mixer – Ensures proper incorporation of ingredients for ideal texture
  • Pastry brush – Helps apply glaze evenly for consistent flavor
  • Wire cooling rack – Allows air circulation during cooling and glazing
  • Small saucepan – For preparing the rum glaze
  • Cake tester or toothpick – To check for doneness without damaging the cake

Ingredients

For the Cake:

  • Yellow cake mix – Provides the base structure of the cake
  • Vanilla instant pudding mix – Creates moisture and enhances texture
  • Eggs – Bind ingredients and provide structure
  • Vegetable oil – Ensures tenderness and extended moisture
  • Water – Activates dry ingredients and creates proper batter consistency
  • Light rum – Infuses the cake with authentic Cajun-Caribbean flavor
  • Chopped pecans – Adds New Orleans texture and nutty depth (optional)

For the Rum Glaze:

  • Butter – Creates rich, velvety texture and flavor carrier
  • Sugar – Sweetens and helps form the sticky glaze
  • Water – Dissolves sugar and creates proper consistency
  • Spiced rum – Provides complex flavor with warm spice notes
  • Rum flavoring – Enhances the rum profile (optional)

Step-by-Step Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Prepare the bundt pan by generously greasing it with butter and dusting it with flour, or use a baking spray with flour.
  3. Sprinkle the chopped pecans evenly in the bottom of the prepared tube or bundt pan.
  4. Combine all cake ingredients (cake mix, pudding mix, eggs, oil, water, and light rum) in a large mixer bowl.
  5. Blend and beat the mixture for 4 minutes at medium speed until smooth and well combined.
  6. Pour the batter over the pecans in the prepared pan.
  7. Bake the cake for 1 hour, or until the cake begins to pull away from the sides of the pan. Do not underbake.
  8. Prepare the glaze while the cake is baking by combining butter, sugar, and water in a saucepan.
  9. Bring the glaze mixture to a boil and continue boiling for 5 minutes, stirring constantly.
  10. Remove from heat and stir in the rum; then briefly return to a boil.
  11. Apply the glaze by spooning the warm glaze over the warm cake while it’s still in the pan.
  12. Allow the cake to absorb the glaze before removing from the pan.
  13. Cool completely before serving, but for best flavor, let the cake rest in an airtight container for 1-2 days before serving.
Make the most delicious Rum Cake around with this easy recipe.

This cake gets better and better

Unlike many cakes, this cake gets better and better if you let it rest a couple of days before serving it. So I like to make this buttery rum cake a couple of days before I want to serve it. Best off all there is no need to add frosting, or exotic toppings to this cake, you can serve it just like it is.

Make the most delicious Rum Cake around with this easy recipe.
Make the most delicious Rum Cake around with this easy recipe.

Ms. Bessie’s Authentic New Orleans Rum Cake

A rich, impossibly moist cake infused with rum and bathed in a buttery rum glaze, based on a traditional recipe from a Cajun lady in New Orleans. This cake gets better with age!
5 from 8 votes
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Course: Dessert
Cuisine: American
Keyword: Rum Cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 378kcal

Ingredients

Cake Ingredients

  • 15.25 ounces yellow cake mix
  • 3.5 ounces vanilla instant pudding
  • 1 cup chopped pecans
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup rum

The Glaze

  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup rum

Instructions

Cake Directions

  • Preheat oven to 325 degrees. 
  • Cake Directions Sprinkle nuts in a tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at medium speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from the pan.) Do not underbake.

Glaze Directions

  •  Prepare glaze Glaze Directions Mix in saucepan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.

Nutrition

Calories: 378kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 303mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 0.9mg

Substitutions and Dietary Modifications

Alcohol-Free Version:

  • Flavor note – While not identical to the original, this still captures the essence
  • Light rum (in cake) – Substitute with cream soda or water plus 1½ teaspoons rum flavoring
  • Spiced rum (in glaze) – Replace with water and ½ teaspoon rum flavoring

Storage and Aging

  • Optimal flavor development – Store at room temperature in an airtight container for 2-3 days before serving
  • Standard storage – Keeps at room temperature for up to 5 days
  • Refrigeration – Extends freshness to 1 week, but bring to room temperature before serving
  • Freezer option – Wrap thoroughly in plastic wrap and freeze for up to 3 months
  • Serving temperature – Always serve at room temperature for best flavor profile
  • Aging note – Unlike most cakes, this New Orleans specialty actually improves with age

Love cake? Be sure to try some of these favorite cake recipes

Earthquake Cake – Combines chocolate and cream cheese
Chocolate Pudding Cake
Pistachio Cake

About Stephanie Manley

Hi there! I’m Stephanie Manley, the creator behind CopyKat.com — and a passionate advocate for helping home cooks recreate restaurant-style meals at home.

Since 1995, I've been on a mission to help you enjoy your favorite restaurant flavors from the comfort of your kitchen. Whether you're craving a classic Olive Garden soup, a local diner favorite, or a long-lost menu item you still think about, you’ll find everything you need here.

How It All Started

My journey began in college when dining out was a treat, and my budget was tight. Instead of giving up my favorite meals, I started learning how to recreate them myself.
What began as a few handwritten recipes eventually grew into CopyKat.com, one of the internet’s longest-running and most trusted sources for copycat recipes.

Today, CopyKat has helped millions of home cooks save money, customize their meals, and rediscover their favorite flavors.

Beyond CopyKat: Vintage-Recipes.com and GameDayEats.com

My passion for food extends beyond restaurant recreations! I also founded two additional websites:

Vintage-Recipes.com: A nostalgic journey through the classic recipes many of us grew up loving.

GameDayEats.com: Bold, crowd-pleasing recipes perfect for football parties, tailgates, and all your favorite game day traditions.

Wherever you’re cooking — from everyday dinners to special celebrations — I'm here to make it easier, tastier, and more fun.

Books and Media Features

I’m the author of two cookbooks, CopyKat.com Dining Out in the Home I and CopyKat.com Dining Out in the Home II, where I share even more beloved restaurant recipes made simple for the home cook.

My work has been featured across major media outlets, including MSN, Parade Magazine, The The Washington Times, Newsweek, and many more.
You can see more of my media appearances and professional work on my Muck Rack profile.

Professional Experience

In addition to running my websites, I am an experienced recipe developer, digital strategist, video creator, and podcast host.
I create content for a vibrant community across YouTube, TikTok, Facebook, and Instagram, helping millions of people cook smarter and eat better every day.

You can also learn more about my background in content strategy, community building, and online entrepreneurship on my LinkedIn profile.

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— Stephanie

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Elizabeth Tubbs

    5 stars
    I made two cakes. One like the recipe. The other cake with chocolate cake and pudding and apple rum. Both fantastic.

5 from 8 votes (5 ratings without comment)

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