Applesauce Rum Raisin Bundt Cake

12 servings
1 hr 20 min
This Applesauce Rum Raisin Bundt Cake is a slice of delightfulness, perfect on a cold winter’s day. It brings warm spices, and a moist bite, along with flavors of applesauce and rum with plump and juicy raisins with each slice.

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:

Our family has always enjoyed rum cake, especially one of my brothers (Doug) in particular. Usually, it’s requested on his birthday in November, or we’ll enjoy it anytime during the winter months. We also enjoy rum-raisin ice cream during the holiday season and so the inspiration sparks started flying for combining those two lovely treats to create this flavorful Applesauce Rum Raisin Bundt Cake with Rum Sugar Glaze.

The Rum Sugar Glaze elevates this dessert with a creamy hint of rum that is reminiscent of a melted ice cream drizzle, for the perfect balance.

Find the recipe below or click HERE for step-by-step photo instructions and printable recipe card.

Applesauce Rum Raisin Bundt Cake
Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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For cake
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp rum flavor extract
  • 3/4 cup cinnamon applesauce
  • 1/2 cup milk (I used almond milk)
  • 1 cup butter (I used plant butter)
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 cup raisins (floured with all-purpose flour)
For glaze
  • 1 1/2 cups confectioner’s sugar
  • 1 tsp rum flavor extract
  • 2 tbsp water or milk (plus extra for desired consistency)
For cake
Preheat oven to 350℉ / 176℃ and spray or grease a bundt pan. (I used a silicone budnt pan, and sprayed mine with a butter flavor non-stick cooking spray.)
In a medium bowl, whisk together flour, baking powder, baking soda, salt and all spices, then set aside.
In a small bowl, add rum flavor extract, applesauce, and milk. Stir together and set aside.
In a large bowl, use a mixer to cream together butter and both sugars until light and fluffy, about 2 minutes.
Add eggs and mix on medium speed until about one minute longer.
Beginning and ending with flour mixture, add alternatively with milk mixture until well incorporated.
Fold in floured raisins into cake batter.
Batter will be thick, so it will need to be scooped into your bundt pan.
I used a silicone Bundt pan, so I placed it on top of a baking sheet for stability before adding batter.
Bake at 350℉ / 176℃ in center of oven for 55 min to 1 hour and 10 minutes, or until a wooden toothpick comes out clean when inserted. (NOTE: Metal pans will take less time, my silicone Bundt pan needed the full 1 hour and 10 minutes to bake.)
Let cake cool in pan for 10 minutes, then invert onto a cooling rack.
Optional: Lightly brush warm cake with a spiced rum (I used about 1-2 tablespoons.) Let cake cool completely before adding Rum Sugar Glaze.
For glaze
Add all glaze ingredients to a medium bowl and whisk vigorously till a creamy glaze in made.
Add 1/2 tsp of water at a time to achieve consistency desired. (You do want it somewhat thick for a beautiful white pour.)
Use a large spoon to pour on glaze. Start at middle top and let it slide down for an even coverage.
Glaze will start to harden after 20 minutes, so apply to cake within 5 minutes and serve cake after glaze has hardened.
  • Remember to flour your raisins before folding them in cake batter. They naturally stick together, and this step will them to be evenly folded and distributed in the cake batter.
  • Cake can be made in advance and stored covered loosely at room temperature for 2 days, or in refrigerator for 1 week, however, I would recommend making glaze the same day as serving.
Julie | Inspiration Apron
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