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RumChata Bundt Cake on a white cake stand.
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RumChata Bundt Cake

RumChata Bundt Cake highlights all the best flavors of RumChata liqueur ~ a cream flavored rum made with cinnamon and vanilla. The finished cake has a pound cake texture and tastes like a snickerdoodle cookie!
Course Dessert
Cuisine American
Keyword RumChata, RumChata Bundt Cake
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings 12 slices
Calories 272kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Prepare a 12-cup Bundt cake pan by spraying with cooking spray.

  • In the bowl of your stand mixer or other large mixing bowl, whisk flour, sugar, baking powder and salt.

  • Measure the 1-1/4 cups of RumChata in a clear, glass, 2-cup capacity measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)

  • Add the RumChata mixture, butter and vanilla to the flour mixture and beat on medium-high for two minutes. Add the eggs and beat another two minutes. (It is imperative not to overmix, otherwise your cake will be tough.) Pour batter into prepared Bundt pan. Bake cake for 40 minutes or until a toothpick comes out clean.

  • Cool on wire racks for 2 hours. Remove from pan and cool completely.

  • Dust with confectioners' sugar when completely cool.

Notes

While RumChata has a significant rum flavor, this cake once baked tastes like a snickerdoodle cookie. If you would prefer a rum flavor, you could easily make a RumChata glaze by mixing together RumChata and confectioners' sugar and drizzling over the top of the baked cake. 

Nutrition

Calories: 272kcal | Carbohydrates: 31.7g | Protein: 3.4g | Fat: 12.1g | Saturated Fat: 6.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.7g | Cholesterol: 72.1mg | Sodium: 293.6mg | Potassium: 166.4mg | Fiber: 0.5g | Sugar: 18.2g | Vitamin A: 28.9IU | Calcium: 7.1mg | Iron: 0.2mg