Reviewed: Apr. 5, 2009

I have made this several times- and it works every time. I have used spiced rum with the yellow cake mix and it is wonderful. I used Kahlua with dark chocolate cake mix and it was also wonderful. So easy.

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nancy55

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Reviewed: Apr. 4, 2009

followed the recipe exactly but added raisins to the batter :)

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Wambo

Cooking Level: Beginning

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Reviewed: Mar. 31, 2009

I've made this countless times and I love it every time. YUM YUM!

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Annette and Jason

Cooking Level: Expert

Home Town: Manteca, California, USA

Living In: Dublin, California, USA

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Reviewed: Mar. 29, 2009

Holy Cow! This is fantastic! My first attempt at rum cake, and it was a huge success. I've never had such a moist cake before. I used Cap'n Morgans and pecans, since that's what I had on hand. I also doubled the glaze and cooked the rum in it to void the alcohol. I'm going to make this again for a pot luck at work this week! Yummy! Update: I have made this several times now, and have found it best to let the glaze sit for about 10 minutes to really blow off the alcohol taste. Of course, if you want the taste, go for it;)

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Jennifer

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Reviewed: Mar. 24, 2009

Great recipe, everyone loved it!! I used banana flavored pudding as someone suggested, not sure it added much banana flavor though. Next time (oh yes, there will be a next time very soon) I will try pineapple flavored pudding, and include crushed pineapple in the glaze. Thanks for this recipe. Oh, one more thing, for the glaze preparation. After adding the rum, allow the hot glaze to sit for about 5-10 minutes to allow the ethanol to evaporate off. The top of my cake had a distinct "shot of rum" flavor that might be too much for some guests or kids.

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SOBEWAN

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Reviewed: Mar. 23, 2009

Me and all my guests loved it! Friend liked it so much she took the recipe and made it the next day for her guests!

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Karin

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Reviewed: Mar. 11, 2009

IT is hard to impress my mother-in-law - she is an old fashioned do it from scratch lady - this cake left her and the rest of the family asking for more - fantastic recipe!

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geraldineskitchen

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

too much rum, in my opinion.

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 7, 2009

I tweaked it slightly by omitting the walnuts and substituting banana cream pudding for the vanilla. I was great!

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Tio

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Reviewed: Mar. 5, 2009

This is a must do again! Totally recommend this recipe! Folks went CRAZY over this!

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Toridella

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Reviewed: Mar. 1, 2009

What a heavenly cake! I brought this cake to my office and they all love it! They keep asking me to bring another, and another... Glad to know this recipe. I also love the glazing idea of Ms. Jackie Smith, pour half of the glaze to the bundt pan, reinsert cake back to bundt, and pour the remaining glaze over the cake. Her idea saves a lot of time.

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Misuzu

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Reviewed: Feb. 22, 2009

I was talking with our friends about our Jamaican Wedding-moon and the rum cake we had as a wedding cake, so I found myself really wanting some rum cake. I wound up making this with golden rum because it was cheaper. The cake was incredibly moist and delicious and my friend called the glaze "spectacular." I will definitely make this again, though next time, I think I'll try spiced rum. Thanks for the wonderful recipe!

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Feb. 22, 2009

So moist! I drizzle the top with chocolate and sprinkle with nuts.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

I usually dont' leave reviews but this cake was wonderful. Put half the glaze in the bottom of the bundt pan and put cake back in to soak as suggested by other reviewers. Will be making again.

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nancy

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

This recipie was the best. My children loved it as well!!

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MelissaMBrsl

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Reviewed: Feb. 17, 2009

This was amazing and so easy to make. Really liked the suggestion of putting half the glaze in the bunt cake pan, putting the cake back in and then pouring the rest of the glaze over the cake. It worked great, just remember to poke lots of holes in the cake before you put back in the pan. I can't wait to try different versions of this reciepe, next time I think I'll try coconut rum. YUM:)

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 15, 2009

Great recipe. The taste is wonderful. I've made it with dark rum and also with banana rum. The banana rum was outrageous!

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Nancy

Home Town: Miami, Florida, USA

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Reviewed: Feb. 14, 2009

Wonderful rum cake! I made this for Thanksgiving and it was a hit! I will definitely make this again soon.

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WILLDRA

Cooking Level: Expert

Home Town: Dacula, Georgia, USA

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Reviewed: Feb. 10, 2009

excellent and so easy, i use pecans instead of walnuts. buy a good rum for this. I let it cool then take it out of the pan and pour half of the sauce into the bundt pan then reinsert cake and pour the rest over top.

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