Dom’s Bumbu Rum Cake

Dry Mix:


• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 package (5.01 oz) instant vanilla pudding mix

Wet Ingredients:


• ½ cup (1 stick) unsalted butter, softened
• 3 tbsp vegetable oil
• ½ cup whole milk
• 4 large eggs
• ½ cup Bumbu rum
• ½ cup vegetable oil
• 1 tsp vanilla extract

Rum Butter Drizzle


• ½ cup unsalted butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup Bumbu rum

Serves: 8–10

Prep Time: 20 minutes

Bake Time: 55 minutes

Oven Temp: 325°F (163°C)

• Preheat oven to 325°F (163°C). Grease and flour a bundt pan generously or use baking spray with flour.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and the vanilla pudding mix.
• In a separate bowl, combine butter, milk, eggs, both oils, vanilla, and Bumbu rum.
• Mix wet into dry and blend until smooth — about 2 minutes with an electric mixer or until no lumps remain.
• Pour batter into the prepared bundt pan and smooth the top.
• Bake for 55 minutes, or until a skewer inserted comes out clean.
• Allow to cool 10–15 minutes in the pan before inverting onto a serving plate.

• In a saucepan, combine butter, water, and sugar. Melt over medium heat, stirring frequently.
• Bring to a gentle boil for 3–4 minutes. Remove from heat.
• Once slightly cooled (about 3 minutes off heat), stir in Bumbu rum.
• Spoon or brush the warm glaze over the cake gradually, allowing it to soak in. Reserve some for serving if desired.

• Serve at room temperature with honeycomb ice cream, coconut whipped cream, or toasted pecans.
• To level up the flavor and really impress your guests use Hennessy XO instead of the rum!
• Can be made a day ahead — flavor deepens overnight.
• Store covered at room temperature up to 3 days, or refrigerate for up to 5 days.