Butter Rum Cake Bites

These super simple pretty-on-the-plate party-in-your-mouth cake bites make a great gift presented on a festive platter and wrapped in cellophane with a bow. The original rum cake recipe was shared with me by my Bluebird leader Karyl Viste many years ago. Thanks, Karyl.


  • 1/2 cup cooking oil
  • 4 whole eggs
  • 1/3 cup rum
  • 2/3 cup water
  • 1 box yellow cake mix
  • 1/2 cup butter
  • 1 cup sugar
  • 1/3 cup water
  • 2 teaspoons rum flavoring (I skip the 1/3 cup water here and add 1/3 cup rum instead.)


  1. Preheat oven to 350 degrees.
  2. Spray two 12 mini cheesecake pans with removable bottoms with baking spray with flour.
  3. Combine oil, eggs, 1/3 cup rum, 2/3 cup water and yellow cake mix in blender and blend until well mixed.
  4. Pour batter into prepared pans 2/3 full, making sure not to overfill.
  5. Bake in preheated oven for about 15 minutes, just until toothpick inserted in center of cake comes out clean.
  6. Let cool on cooling rack.
  7. While cakes are baking, make the butter rum syrup~ combine butter and sugar in saucepan over medium heat, stirring to dissolve sugar. Bring to a boil.
  8. Remove from heat and add rum or rum flavoring.
  9. While cakes are still warm, pour syrup over.
  10. Let sit for 30 minutes. Remove cakes from pan.