Skip to Content

Easy Rum Orange Cake

As an Amazon Associate I earn from qualifying purchases.

Moist and delicious, this almost-made-from-scratch Easy Rum Orange Cake starts with a box of yellow cake mix, a package of lemon pudding, and fresh-squeezed orange juice.

But, if you want to make it even easier, skip the fresh-squeezed OJ — it will turn out just as good!

After baking, pour a sweet rum-orange glaze all over the top and let it soak it up. My family loved it!

Easy Rum Orange Cake - Life, Love, and Good Food

Easy Rum Orange Cake

Being that it was birthday week for my hubby and that our daughters were in town for the weekend, we enjoyed a nice brunch on Saturday that ended with this Easy Rum Orange Cake for dessert.  

Yes, we had dessert at breakfast. Don’t judge us. We might even have had another slice before the day ended….oh, well…

Easy Rum Orange Cake - Life, Love, and Good Food

At least we ate the cake with fresh fruit! 

Easy Rum Orange Cake | Life, Love, and Good Food

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 12 servings

Easy Rum Orange Cake

Easy Rum Orange Cake - Life, Love, and Good Food

Easy Rum Orange Cake. This almost-made-from-scratch cake starts with a box of yellow cake mix, a package of lemon pudding, and fresh-squeezed orange juice

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes



  • 1 18.25 ounce package yellow cake mix
  • 1 3 ounce package instant lemon pudding mix
  • 3/4 cup fresh orange juice, about 2 medium oranges
  • 1/2 cup vegetable oil
  • 4 eggs, room temperature
  • 1 teaspoon lemon extract


  • 1/3 cup fresh orange juice, about 1/2 orange
  • 2/3 cup white sugar
  • 1/4 cup butter
  • 3-4 tablespoons dark rum
  • Confectioners' sugar, for sprinkling


  1. Grease a 10-inch Bundt pan. Preheat oven to 325 F .
  2. In a large bowl, stir together cake mix and pudding mix. Add 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


  1. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar, butter and rum for two minutes. Drizzle over cake. Sprinkle cake with confectioner sugar just before serving. Delicious with fresh berries and whipped cream


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 431Total Fat: 16gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 73mgSodium: 405mgCarbohydrates: 66gFiber: 1gSugar: 45gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Atlantic Beach Pie garnished with whipped cream
Atlantic Beach Pie
squares of veggie pizza appetizer on a white platter
Cool Veggie Pizza

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Thursday 18th of June 2020

This is the most fluffiest delicious cake I've made out of a box! I will keep this recipe forever!


Wednesday 20th of February 2019

Excellent recipe - proportions of ingredients work well, even if you want to adjust the recipe. I used Grand Marnier instead of rum for extra orange flavor but this recipe works well both ways. For a variation, consider adding 1 3/4 tspns of ground/powdered green cardamom seeds (only the black seeds inside the pods) and 1/2 tsp of ground cinnamon. Spice cake with a gentle kick from the rum.

Thalia @ butter and brioche

Wednesday 13th of August 2014

looks and sounds delicious! definitely craving a slice.. rum and orange go so perfectly together!

This site uses Akismet to reduce spam. Learn how your comment data is processed.