The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 5, 2009
This recipe is so good and so easy to make...our family loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 2, 2009
Excellent! Easy recipe to make and delicious. I followed exactly and am glad I didn't add any additional rum because the taste is pretty strong. My son didn't care for it but that's ok, more for Mommy and Daddy. The icing is a little tricky, had to make it twice to get it to come out correctly--stir at a slow boil for 5 minutes...not a second more! Very good, I'd definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 14, 2009
I have been making this recipe for several years but with a lower calorie swap that does not affect its popularity: use equal amount of nonfat yogurt instead of oil in batter, use eggbeaters instead of eggs. Every little bit... also, I pour the glaze on as soon as it comes out of the oven & allow cake to cool completely before turning out onto a plate. I also add a cup of water-soaked raisins with the nuts for extra punch if I have some. Never fails to be a hit or to disappear at a party.
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Pam

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 1, 2009
good,good,good added more rum......delish
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 29, 2008
I followed this recipe exactly and it was perfect. I made it for a friend for Christmas and he called the next day to say that it was the best Rum Cake he had ever had. He gave a neighbor a slice and he said the neighbor came back later that day to ask for more! I recommend trying this one. It's an easy hit!!!
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 23, 2008
VERY good cake. I used Captain Morgan rum only because that's all I had on hand. I also used rum extract in the glaze so the kids could eat the cake - a little goes a long way with rum extract. I made this cake for Thanksgiving and will make one tomorrow for Christmas. Delish in the morning with coffee too!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 6, 2008
MMMMMMMMMMMMMMMMMMMM!!!! This is so good! I didn't have walnuts so I used pecans instead and it was fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 3, 2008
Oh WOW. My first rum cake. I made it as written with no changes (except I don't have a bundt pan, but will definitely get one now!!) This is wonderful!! It seems a very versatile recipe, so I'm sure I'll experiment with other cake mix/pudding/rum flavors, even though this is incredible as is!! Deliciously decadent!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 30, 2008
This turned out really delicious. It lasted 2 days in my house. The only change that I would make is to add more of the glaze, but that is my personal taste. My sister thought it was perfect just how it was, and said "why mess with a good thing?"
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Cooking Level: Expert

Home Town: Aurora, Colorado, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Sep. 29, 2008
This is one of the best cakes I ever had. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 26, 2008
I don't usually like rum cake because it's too soggy but my bf does so I had him score this recipe. It's very moist, amazingly so. It doesn't have that coffee cake texture that crumbles apart when you cut it so I was impressed by that. It didn't get too soggy, although I used only half the glaze. It also freezes well.
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Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Photo by Violet
Reviewed: Jun. 16, 2008
I made this cake on Saturday thinking I could take most of it to a Father's Day celebration on Sunday. No such luck! My husband ate half the cake in 1 day. I gave a slice to a friend and to my mom. They both left me phone messages about how delicious the cake was. An extremely easy recipe that turns out very moist and flavorful!!! I left the cake to cool in the pan then poked holes in it and poured the glaze over it to absorb while still in the pan. Also, I found no need to burn off the alcohol as other reviewers suggested. The flavoring was perfect. It is rum cake and should taste rummy.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 6, 2008
Yum! I made this for my husband's birthday. It seemed like a good choice because he is not much of a cake fan, but he does love rum. The recipe is perfect as it is written - the only change I made was to use spiced rum instead of dark. It gets even better and more moist after it sits a few days, if you can make it last that long.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 7, 2008
AMAZING!!! Wow, just throw some powdered sugar on top, and you've got yourself a treat that looks like it took hours! This cake is ridiculously easy to make too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: May 2, 2008
It's not bad for a quick cake, but a little too much rum for my liking. If you're looking for something that's got a strong rum flavor, then this is your cake. If you've got some time on your hands try a different, more from scratch recipe. Also, I opted for a different frosting- chocolate, which was yummy.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
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Reviewed: Apr. 7, 2008
Wonderful cake. Used "butter recipe white" mix as that's what I had, and sprinkled chopped unsalted pecans in the center. I'll do that again, but will sprinkle some cinnamon sugar over the nuts before topping with the rest of the batter. Also poured half the glaze over the bottom of the cake to soak, then flipped it onto a plate and topped with the rest. It was thoroughly soaked...next time I'll just pour it on top since the bottom half was really overwhelmingly strong.
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Photo by Yasi

Cooking Level: Intermediate

Home Town: Abu Dhabi, Abu Dhabi, United Arab Emirates
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 15, 2008
Absolutely fabulous! It tastes wonderful and is so quick and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 30, 2007
We loved the cake, very easy to make!!!Though some said that it was a bit strong and others said it was just right, I think it depends on the person!!My husband and I thought it was great.
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Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 28, 2007
Excellent recipe, I folded in 1 cup of fresh pineapple to the cake mix and 1/2 cup unsweetened coconut and 1/3 cup rum to the glaze. It is killer!
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Living In: Gahanna, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 28, 2007
Very tasty and easy. I added a pinch of cinnamon to the batter since I thought this would be a good compliment to the spiced rum I used.
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