Rum Cake

DSC_0013 (2)This is great for those who love super moist rich cakes.  With the crumb topping and addition of pecans or walnuts it is also a pretty cake.  This cake works well for dessert or just a snack with coffee or tea.  If you add the rum while cooking the glaze it cooks off the alcohol. If you feel like having the spirits then add it to the glaze after it has cooled.  Either way taste delicious!  Now bake one up and go celebrate the holiday season!

Rum Cake


  • 1 box (about 18 Oz.) Yellow Cake Mix
  • 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
  • 4 whole Eggs
  • 1/2 cup Cold Water
  • 1/2 cup butter melted and cooled
  • 1/2 cup Rum (Dark Or Light Is Fine)
  • 1 cup Chopped Pecans or Walnuts
  • Brown Sugar


  • 1 stick Butter
  • 1/4 cup Water
  • 1 cup Sugar
  • 1/2 cups Rum

Preparation Instructions

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. This is a moist cake so don’t over bake it!


While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to make sure glaze has soaked in.


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