Christmas Rum Cake {Gluten Free}

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There’s no better time than the holidays for baking and drinking!  lol. (Well,  I’ll have to skip the drinking since I have a little one on board.) One of my favorite desserts at Christmas is a delicious rum cake. I decided to play around and see if I could create a super decadent rum cake that was actually gluten free. The results? You’ll take one bite, look up in amazement and say, “This is gluten free? No way! This is the best Christmas Rum Cake I’ve ever tasted.”

Christmas Rum Cake {Gluten Free}

There is a lot of rum in this cake, but you will love and appreciate every last drop. The rich flavor and texture make this a truly unbelievable holiday treat. I honestly think the longer is sits, the better it gets. 🙂 Allowing more time for rum glaze to soak in helps keep the amazing taste consistent with every single bite. Make it a few days ahead and you’ll really impress your guests. There’s been so much talk about the cake, I have to stop and mention those diced pecans. They add such a wonderful surprise crunch in the middle of pure sweetness.

Christmas Rum Cake {Gluten Free}

Such a simple dessert will impress everyone who partakes! My whole family including the in-laws devoured this cake in just a few days. It’s that good! 🙂

If you are looking for some more holiday desserts, I know just the place to look.


I teamed up with some amazing bloggers to bring you 34 Christmas Sweet and Treats! All these recipes look so good, so be sure to go to the end of this post and click on the name of the dessert to see the full recipe!

Christmas Rum Cake {Gluten Free}

Prep Time: 30 minutes Cook Time: 50-55 minutes
Makes 1 Rum Cake



  • 1 cup chopped pecans
  • 2 cups flour (I used King Arthur Gluten Free)
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup of instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup white rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon rum flavor (optional, but recommended)


  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup white rum
  • 1/2 teaspoon vanilla


Preheat oven to 325 degrees. Spray your bundt pan with cooking spray. Sprinkle nuts over the bottom of the pan. Set aside.

Mix all the cake ingredients EXCEPT the rum, vanilla, and rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes.  Add the rum, vanilla and rum flavoring and blend for another minute. Pour the batter into the prepared bundt pan. Smooth out the top until even.

Bake the cake for 50-55 minutes. Leave the cake in the pan to cool slightly while you make the glaze.

In a medium saucepan, combine your glaze ingredients, EXCEPT for the vanilla. Bring to a rapid boil, the simmer and cook for 5-8 minutes until the glaze thickens slightly. Remove from heat and stir in the vanilla.

Pour about 1/4 of the glaze over the cake while it’s still in the pan. Allow the glaze to soak in, then repeat again and again until all the glaze is used.

Allow the cake to cool completely and soak in all the glaze. When ready serve, loosen the edges of the cake and invert on your serving plate. Enjoy!

FYI: This cake freezes very well!


Now you have 33 more awesome sweet and treats to enjoy! 🙂

  Candy Cane Marshmallow Treats from My Uncommon Slice Of Suburbia
Peppermint Chocolate Cream Pie from Domestically Speaking
Cake Mix in a Mug Gift from Cupcakes and Crinoline
Peppermint S’Mores Brownies from Yellow Bliss Road
Chocolate Toffee Bark from Setting for Four
My Favorite Sugar Cookies from Stone Gable
Peppermint Bark Cheesecake Dip from A Pumpkin & A Princess
Christmas Snowman Sundaes from ‎An Extraordinary Day
White Chocoalte Gingerbread Mocha Mix from Twelve O Eight
Rocky Road Candy from A Night Owl
The Original Fantasy Fudge from At The Picket Fence
White Chocolate Macadamia Cranberry Bark from Lemon Tree Dwelling
Chocolate Dipped Marshmallows from Mom 4 Real
Tiger Butter Bark from Uncommon Designs
The Easiest Holiday Cookie Ever from Top This Top That
Christmas Ornament Cupcakes from Sweet Rose Studio
Frosted Peppermint Brownies from Lolly Jane
Carrot Cake Mix Cookies
from Sweet C’s Designs
Peppermint Donuts from Yesterday on Tuesday
Gluten Free Rum Cake from Inspiration for Moms
Caramel Popcorn Chocolate Bark from Clean and Scentsible
Andes Fudge from Eclectic Mom Sense
Chocolate Candies from French Country Cottage
Christmas Parfait from Clever Pink Pirate
Salted Caramels from Frenchie
Cranberry Bliss Bars from Food, Folks and Fun
Peppermint Bark Candy from Live Laugh Rowe
Cinnamon Rolls from Unskinny Boppy
Banana Caramel Crunch Bites from Nibbles By Nic
Apricot Pockets from Redhead Can Decorate
Rocky Road Fudge from Ella Claire
Peppermint Chocolate Fudge from Crazy Little Projects
Triple Chocolate Peanut Clusters from Major Hoff Takes A Wife
Christmas Trifle from Town and Country Living


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  10. I am going to have to try this! I have been off gluten for a few years and this sounds like it needs to be part of our Christmas baking for sure 🙂

    xo, Tanya

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  20. Thanks so much for sharing. It’s hard to find gluten free recipes, so I appreciate them! Happy Holidays!

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  25. This looks awesome!!! Your photography kinda has me drooling right now. Thanks for sharing at Found & Foraged, we loved having you! We’ll be taking vacation next weekend but will be back with features on January 3. I hope you have a wonderful holiday season!!! xo, Laura

  26. My FNL who doesn’t cook or bake has been making a rum cake for Christmas for as long as I can remember. One of my favorites. He only had one accident the year he used 151 rum and blew the door open on the stove. Thanks for sharing with us at #Throwback Thursday. Hope to see you again this week.

  27. Why does the recipe state “Chill Time: Overnight”. The recipe doesn’t say anything about chilling it overnight, ?????

    1. Oops! Not sure how that got there, Linda. But it was a mistake. I removed the chill part – no chill needed. Just for you to enjoy! 🙂

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