gluten free olive oil rum cake recipe from a cake mix


This recipe is for Alex. 
Thank you for inspiring me to write it!
This is my version of a classic rum cake. It’s built around one of our best-selling mixes and has become a certifiable hit within my friend group and family. It’s impossible to mess up, less sweet than the rum cakes you might remember, and far more balanced because of our use of olive oil in the recipe. While there’s no reason you can’t make this cake year round, these winter months give you every reason to bake it right now!! It keeps, covered, for several days; pairs nicely with coffee and cold weather, and is wildly delicious.  
gluten free olive oil rum cake recipe


1 box gluten free  or classic olive oil cake mix 

3 eggs 

1 cup olive oil 

1 1/4 cups milk 

1/2 cup dark rum

Rum Syrup: 

1/2 stick butter 

1/2 cup sugar 

1/4 cup dark or light rum 

2T water  

  1. Preheat oven to 350 F and grease a standard bundt pan 
  2. Combine eggs, olive oil, milk, and rum in a large bowl. 
  3. Add Wild Rye’s mix and whisk batter until smooth and evenly combined. 
  4. Bake for 45-55 minutes, using the trusty toothpick method to know when your cake is baked! 
  5. While the cake bakes, make the glaze: In a small saucepan, combine butter, sugar, rum and water. Boil over medium heat, stirring until the sugar dissolves. Reduce heat to simmer and cook for 5 minutes, then remove from heat. 
  6. Once your cake is baked, allow the cake to cool for 10  minutes and invert onto a serving platter. 
  7. Using a fork or skewer, poke holes all over the top and the sids of the cake, and brush the entire cake with your crazy delicious rum glaze. 
  8. Serve warm or at room temp! 
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