Reviewed: Feb. 3, 2009

cake was very blah-too much rum-overpowering- cake kind of dry despite the pudding mix and baking it for the minimum amount specified in the recipe-disappointing recipe

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SkinnyCook

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

I also lessened the rum in the glaze.

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mieshka

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Reviewed: Dec. 24, 2008

With the addition of a chocolate ganache on the top, this rates five stars. I also made this in a 9X13 inch pan because I have trouble getting cakes out of pans (baked 40 minutes). Before baking I put the nuts and some coconut on top of the cake mix (instead of bottom). After baking, I let it cool then used the chocolate ganache recipe from this website. Oh yeah, I also added some chocolate chips to the cake before baking. The men at work really seemed to enjoy this cake.

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DUEDOG

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Reviewed: Oct. 22, 2008

Ok licking the spoon and bowl of this cake is twice as fun as a normal cake!!! This cake was amazing!!! Everyone liked it, even my mother... who is critical of everything! I made extra glaze and concentrated it on the outsides of the cake so it would soak to the top. Next time I will take the cake out and pour some glaze in the pan and put the cake back in to glaze the top a bit more. Next time I might add a bit more rum to the cake, not to the glaze... the parts saturated in glaze were fine, the parts that were just cake you couldn't taste the rum quite as much. It was SOOOOOOOO moist! Everyone loved it. My sister almost ate half the cake!

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Lindsey

Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 26, 2008

I made this a couple of times. Everyone Love it!!! I add chocolate chips for more chocolate flavor. I love rum and chocolate ;)

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Tasha

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Reviewed: Dec. 26, 2007

Love this recipe! Everyone enjoyed the cake and the glaze... very very yummy! I did not add the nuts (don't like nuts) and added a bit more rum in the cake mix to give it a bit more flavour. I also cut the sugar in the glaze a little bit. Has been added to as a new family fave.! Thanks for submitting this recipe!

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Trish

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Reviewed: Nov. 20, 2007

Not quite as good as the original version. It was still very good though, I made mine with black rum, figured the chocolate could handle the deeper molases flavor. Maybe would have been better with gold rum.

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Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Nov. 15, 2007

This is hands down my favorite recipe in the world!!!! I am not a desert eater unless I have baked this cake....it is YUMMY!!!!!

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Molly

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Reviewed: Aug. 28, 2007

This cake is WONDERFUL! Thank you so much for the recipe. I modified just a little...I didn't have chocolate pudding so I used French Vanilla. I don't think it really matters. I greased and floured my bundt pan but used cocoa powder instead of flour. I used 1/2 cp brown sugar and 1/2 cp white and added chocolate chips to the batter after I poured it into the pan. Everything was perfect. I thought that the rum flavor in the sauce might be overpowering for the "non-alcoholic" eaters because it smelled so strong but the taste was superb. People who didn't like rum said that they could hardly taste it and has a second helping. Because I was afraid it would be strong, I cut the cake before saucing and set 1/2 aside. Then I poured the sauce over the rest. It looked great, tasted great and I made 2 in one week because my husband begged me for more. So easy! Definitely a keeper!

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steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Aug. 27, 2007

This cake was so delicious I got a marriage proposal! I'm already married BUT that goes to show how good this cake was :)

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MillieBell

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Reviewed: Apr. 18, 2007

The cake was moist and delicious - we loved it! The rum glaze was a little too much for some of our guests.

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chriscm

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Reviewed: Dec. 29, 2006

I made it as the recioed stated and I would only give it a 4. But it has a lot of potential, so I am giving it a 5. I like a stronger rum flavor in my cake so I am going to add more rum. I used a white rum in the cake and a gold for the glaze. It was really good. Non cake people went back for seconds and thirds.

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THADANDBRANDI

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Reviewed: Nov. 27, 2006

A year ago, at this time, I was looking for something different to make for a friend and I found this recipe. I started with one cake and ended with eight. This year it is my gift to all my dear friends. My "secret ingredient" is actually a silicon bunt pan. ( I now own 3) Once the cake comes out and cools a bit, pour the glaze on and go to bed. In the morning peel the glaze soaked cake easily out of the pan, wrap tightly and refrigerate for a couple of days to "cure". Put it on a pretty plate, and if you have the energy drizzle it with some melted chocolate. I use dark rum in the glaze because my friends are so spirited. :)

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Sam

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Reviewed: Nov. 26, 2006

I made this cake as an alternative to the Bacardi rum cake. Followed the directions and it came out great. I mailed this cake to my sister to comfort her after surgery. It was waylayed by the post office (priority mail wasn't a priority, I guess)and it took over a week to be received. However, it still got rave reviews by sister and family. The rum had mellowed and it was still moist. The rum saved it from becoming a dry ruined cake. The glaze was not grainy at all as stated in a previous review. Delicious recipe, let it set a day before eating for the rum to mellow.

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 24, 2005

THIS CAKE WAS A GREAT HIT AT A CHRISTMAS PARTY EVERYONE LOVED IT AND IT WAS SO EASY TO MAKE

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FRAN G

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Reviewed: Dec. 20, 2004

There's no mistaking this for a scratch cake. It's so obviously a boxed mix even with the rum. If you want an authentic fresh tasting rum cake try the Brown Sugar Rum Cake instead.

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DOMSMUM

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Reviewed: Oct. 5, 2004

I made this into a traditional "poke" cake - I baked it in a 9x15 pan - and left in there for serving! I also used 1/2 cup pecans and 1/2 cup walnuts to cover the bottom of the pan. I also used macadamia nut oil, instead of regular oil. For the glaze - make sure and use good quality, unsalted butter!! Great taste - thanks!!!!!!!! P.S. - we serve this cake as they would "over here" - by pouring a bit of "pouring cream" (heavy whipping cream, UN-whipped!) over the top of each piece (make sure and warm the piece of cake slightly in the microwave first!)

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2004

This is an awesome cake! I used the SuperMoist chocolate cake mix that has the chocolate morsels in it - this is a very dense, moist cake. And, not too heavy on the rum flavor.

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TNTNK071002

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Sep. 24, 2003

I made this for our Christmas last year. My husband and I wanted to start our own tradition. So this will be a part of that every year!

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CENOBIA

Cooking Level: Expert

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Reviewed: Mar. 31, 2003

This cake is FANTASTIC! After visiting Grand Cayman on our honeymoon, my husband got hooked on the popular rum cakes they sell there made with local rum. I wanted a recipe that recreated that cake, and this is it! In fact, this cake is even better! My hubby and neighbor raved! Regarding the glaze, it's not supposed to be white, thick, or sugary like icing. It's supposed to soak into the cake to give it that buttery rum flavor. I used gold Tortuga rum and would recommend gold over white because it typically has more flavor. Next time, I will let the glaze soak in longer than 30 min. One side of the cake stuck to the pan, I think because it was still too wet where the glaze ran down the side of the pan. Needs more time to absorb into the cake.

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DeBonna

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Chocolate Rum Cake

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