Reviewed: Nov. 8, 2009

Delish!!! Resist the urge to eat this until the next day or you will end up with a mouthful of strong rum flavor as my impatient husband did! A couple of tips I followed from someone who has made this cake many times before: 1. mix the nuts with a couple tablespoons of melted butter to help them stick to the cake better. 2. if using a cake mix that has pudding already added, you can use three eggs instead of four. I also followed the technique of applying the glaze by putting the cake back into the pan with glaze on the top and bottom. Cake came out super moist and yummy. Can't wait to make this again!!!

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Nov. 5, 2009

very warm cake. :) , not for the office pot luck

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lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 26, 2009

always a hit!! have made this cake exactly as the cake reads and it turns out perfect everytime!!

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BAJAYLEE

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Reviewed: Oct. 23, 2009

Excellent, next time I will scale back on the rum glaze a little.

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JACKIE32

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Reviewed: Oct. 16, 2009

Delicious and very rum-y!

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Lauren

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Reviewed: Oct. 13, 2009

I made this for our seafood boil. It was a hit everyone loved it. It was gone in an hour. Deffinately a do again!

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Busymomwith2and1

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

DELICIOUS! I've made this cake several times, and it's been a huge hit every time...it's my husband's new favorite!

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laurn

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Reviewed: Sep. 23, 2009

delicious MOIST cake! I made it exactly as the recipe calls and i let it sit 24 hours before serving, and had rave reviews! Everybody loved this cake and it's so simple to make. Thanks for the great recipe!

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hollyann1886

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Reviewed: Aug. 30, 2009

This is one of the best and easiest desserts I have ever made....almost everyone had seconds! One lady that doesn't drink often, got goosebumps on her arms because of the strong rum taste. I sliced up some ripe peaches and sauteed them w/ a tablespoon of butter and a small handful of brown sugar. Once they started to to get soft, I put them on the bottom of the pan with the cake mix on top to bake. So yummy!!!

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Ada

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 27, 2009

I made this recently for my grandson's birthday party and no, I didn't serve this to the kids. It was a big hit too! I have to share my spin on it though. I poked holes like people suggested, used white rum for the cake and I used coconut rum for the glaze. It turned out yummy yummy. Easy peasey too.

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suzyq

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

I made this last night for a girls' night. I prefer a milder rum flavor to my cake, so if you like to eat cake that tastes like you're drinking straight rum, don't read this review! :) After baking the cake, I realized I was a little late on time, so was kind of rushed finishing this up. Thus I only used about 1/2 of the glaze on the cake since I was brushing it on, and if you like a lighter flavor of rum on yours, that may be the way to go. I also cut the amount of rum to 1/4 cup in the glaze to tone it down a bit. It was still extremely moist and everyone loved it and the milder flavor. I loved the amount of nuts, and might even increase it or put them into the batter, as my husband kept walking by and picking the top off the cake (the glazed nuts) the second day it was around. A wonderful recipe--thanks for sharing.

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Carrie E

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Reviewed: Aug. 23, 2009

I served this at our end of year BBQ, and for my dad's 75th birthday, and it was a great hit.My guests and family loved it. I didn't brush all the glaze on, as I was afraid it may be too much, so used a little more than half and added some confectioner's suger to make a white glaze and drizzled it over the top and sides. This will be a keeper in my house. I was actually asked to make another one this week. Thank you for a great recipe.

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BROUNYDGRL1

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

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Reviewed: Aug. 21, 2009

My husband & aunt totally loved this cake! I baked the cake the day before we served it and it was still pretty strong. Still loved it though! I used coconut milk in place of water in both the cake and the glaze. I used Myers rum for the cake and vanilla rum for the glaze. I also tried the glazing technique that everybody comments on and that worked really well. Actually, after I reinserted the cake and poured the last 1/2 of glaze on, I let it cool for a couple of hours and then wrapped the whole pan in plastic wrap and put it in the fridge. Took it out an hour or two before we served it the next day. Aunt and husband have requested for their b-days! Many thanks for the fab recipe!!!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Aug. 17, 2009

This was excellent. I used Myers's Original Dark Rum. It seemed like there was too much glaze and I didn't quite use it all, but next time I would definitely use all of it. It would not have been too much. Really delicious.

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talevan

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Reviewed: Aug. 17, 2009

This was incredibly delicious. I made it for my husband's birthday using pecans instead of walnuts and Captain Morgan. I poked the top with a skewer to help absorb all of the glaze. It was devoured!

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Sue

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Reviewed: Aug. 16, 2009

Deeee-licious. I made this for a party and everyone loved it. Many people had seconds. The only change I made was to include only a splash of rum in the glaze. I used appleton rum in both the batter and the glaze. I made the cake two days before the party and stored it in the fridge in a cake tupperware. I already put this recipe in my recipe book.

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Jackie

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Reviewed: Aug. 13, 2009

Amazing, unbelievably great tasting cake! I used pecans, fat free milk instead of water in the glaze, Bicardi rum in the batter and Whalers Vanilla Rum in the glaze...this cake won't last over two days.. Do I have to share it with my family?

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Martha

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Reviewed: Jul. 31, 2009

Un-FREAKIN-Believable. Everyone Loves this cake, it is such a hit. I followed the directions to the letter. It was great the day after it was made, but the third day it was Amazing! My new go-to cake.

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 29, 2009

Excellent! I did not have instant pudding, but had sugar free cook and serve, so I used that. Rum is strong, but I know it will be better tomorrow if I can leave it alone that long!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jul. 29, 2009

It's a decent rum cake, not bad.

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Chef Nieves

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Golden Rum Cake

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