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.
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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
- Preheat the oven to 325°F (165°C).
- Prepare the bundt pan by generously greasing it with butter and dusting it with flour, or use a baking spray with flour.
- Sprinkle the chopped pecans evenly in the bottom of the prepared tube or bundt pan.
- Combine all cake ingredients (cake mix, pudding mix, eggs, oil, water, and light rum) in a large mixer bowl.
- Blend and beat the mixture for 4 minutes at medium speed until smooth and well combined.
- Pour the batter over the pecans in the prepared pan.
- Bake the cake for 1 hour, or until the cake begins to pull away from the sides of the pan. Do not underbake.
- Prepare the glaze while the cake is baking by combining butter, sugar, and water in a saucepan.
- Bring the glaze mixture to a boil and continue boiling for 5 minutes, stirring constantly.
- Remove from heat and stir in the rum; then briefly return to a boil.
- Remove the cake from the pan after about 20 minutes.
- Apply the glaze by spooning the warm glaze over the warm cake while it’s still in the pan.
- Allow the cake to absorb the glaze before removing from the pan.
- Cool completely before serving, but for the best flavor, let the cake rest in an airtight container for 1-2 days before serving.
This cake gets better and better
Unlike many cakes, this cake gets better and better if you let it rest for a couple of days before serving it. I like to make this buttery rum cake a couple of days in advance of serving it. Best of all, there is no need to add frosting or exotic toppings to this cake; you can serve it just like it is.
Ms. Bessie’s Authentic New Orleans Rum Cake
Ingredients
Cake
- 1 cup chopped pecans
- 1 box yellow cake mix (15.25 ounces)
- 1 box vanilla instant pudding mix (3.4 ounces)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup rum
Glaze
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup rum
Instructions
- Preheat the oven to 325°F.
- Sprinkle the pecans into a bundt pan.
- Place the remaining cake ingredients in the bowl of a stand mixer or a large mixing bowl. Mix on low speed to combine. Then beat for 4 minutes at medium speed.
- Pour the batter into the bundt pan and bake for 1 hour, until the cake begins to pull away from the pan. Do not underbake.
- Remove from the oven and let cool in the pan for 20 minutes. Remove the cake from the pan and place on a wire rack.
- While the cake is still warm, make the glaze: Combine the butter, sugar, and water in a saucepan over medium heat. Stir until the mixture comes to a boil. Boil for 5 minutes, stirring constantly. Add the rum and return to a boil.
- Spoon the warm glaze over the warm cake.
Nutrition
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
- Chocolate Pudding Cake
- Ambrosia Cake
- Earthquake Cake
- Mountain Dew Cake
- Pistachio Cake
- Waldorf Astoria Red Velvet Cake
Check out more of my easy cake recipes and the best recipes for Christmas celebrations.
I made two cakes. One like the recipe. The other cake with chocolate cake and pudding and apple rum. Both fantastic.
Great Cake…it was easy to make and yummy.
I am so glad you enjoyed the cake.
My mother used to make this recipe and it is soooooo good. It is true the longer it sits the better.
This one is good when it ages a bit.