Easy Rum Cake Recipe - Allrecipes.com
Easy Rum Cake Recipe

Easy Rum Cake

Recipe by  

"This is an easy cake with a rum glaze. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 Bundt cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

WARNING...WARNING...WARNING... 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... WARNING UPDATE... 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!

 
Most Helpful Critical Review
Jun 01, 2012

I got this recipe from a cooking magazine 20 yrs ago. I still make this every single Christmas. It is TO DIE FOR!

 
Feb 05, 2004

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!

 
Jan 25, 2004

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!!!

 
Oct 15, 2003

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.

 
Mar 16, 2006

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!

 
Nov 13, 2003

Great rum cake & very easy... I always use Meyers Rum in my cakes for a great rum flavor.

 
Apr 07, 2005

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.

 

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Nutrition

  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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