Recipe by Mariann
"This is an easy cake with a rum glaze. Enjoy!"
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1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). It's currently in the oven. Smells great but...
The cake was done 10 minutes early. It tasted perfectly wonderful even without the oil. I'm guessing the normal product had a heavier consistency. So, I guess I saved some calories!
I got this recipe from a cooking magazine 20 yrs ago. I still make this every single Christmas.
It is TO DIE FOR!
This recipe has been around forever and my family has been enjoying it for many years. It is the BEST and easiest you will ever find. I recommend leaving the cake to slightly cool in the pan, then pricking it with a fork and pouring the glaze over it while still in the pan. You will have to be patient as the glaze slowly absorbs into the cake but it will make for the most delectable treat when it is all done. Let it cool completely after the glaze has been poured over, run a butter knife around the edges and invert onto a doily covered plate. Sprinkle generously with powdered sugar and the savor the moistest, incredibly buttery sweet, scrumptious rum cake on the planet!
This is the same recipe my aunt gave me, but the cooking directions are different. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). Allow to cool for 30 minutes, and then turn onto serving plate. Every time I make this cake, it's gone in no time! YUM!!!
This is an excellent cake I've followed just the recipe and it was great. I've also adapted it somewhat and it came out great by adding crushed pineapple and substituting coconut milk for the water. I also sprinkled pecans and coconut on the bottom instead of walnuts. The cake reminded you of a pina colada got many many reviews at work for the cake.
This is now my signature dessert. since I'm a college student, I use a regular cake pan or make cupcakes. I use butterscotch pudding, yellow cake (although the funfetti is neat too) and a cup of Captain Morgan (instead of 1/2 c water and 1/2 c rum). Instead of a glaze, grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Then, take a knife and drag it around the pan to make a tasty caramel swirl in the cake!
Great rum cake & very easy... I always use Meyers Rum in my cakes for a great rum flavor.
Very good recipe!! When I first tasted this cake at a friend's, I had thought the rum taste was too strong. When I made the glaze, I added most of the rum with the butter and sugar, and then added the rest after I had boiled it for the 5 minutes. The glaze still tasted like rum, but it didn't have the strong alcohol flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rum Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 518
** Calories from Fat: 269
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