Reviewed: Nov. 3, 2009

This was easy to make and ever so good! I used spiced rum. The cake was wonderfully moist and the leftovers froze well.

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Susan

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 30, 2009

So good, but don't use Rum from the freezer!

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Kelly

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Reviewed: Oct. 28, 2009

not really a review but can you tell me how pecans end up on bottom of cake mine were still on top are they supposed to float to bottom followed recipe to the t still on top of bundt cake

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bakingcrazy

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Reviewed: Oct. 23, 2009

I remember my mother making rum cakes when I was young and I am pretty sure that this is the recipe she used. I lifted the cake a bit and poured some of the glaze into the bottom of the pan and then reinserted the cake. I also took a thin wooden skewer and made holes in the top of the cake so the glaze could seep in. I loved the flavor of the rum, but the finished product still tasted like a boxed cake mix to me. I think the glaze would be fabulous on a good homemade yellow cake such as David’s Yellow Cake, one of my favorite cakes from this site.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 21, 2009

I am asked to make this cake all the time now!!! Everyone loves it great flavor even though its from a box. I still love it.

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SHELLYBELLY74

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Reviewed: Aug. 9, 2009

It's good enough for cake from a box but I don't understand all the reviews calling it awesome. The rum in the mix isn't strong enough to really flavor the cake leaving all the rum taste concentrated in the glaze.

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BRR

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

This cake is awesome, I have the same recipe only I use a butter pecan cake mix, every time I take this cake to an event, I am the most popular person in the room. Sherry

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Sherry

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Reviewed: Jul. 2, 2009

Very good moist tasty cake. My family loved it!!

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Karen

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Reviewed: Jun. 15, 2009

Great cake, I just got back from Jamaica and was desperate for a rum cake. This worked great, everyone loves it! I sprinkled the bottom of the bundt pan with pecans and flaked coconut. Poured in the batter. I inverted it on a fancy cake plate and spooned on the glaze. I added the rum before cooking the glaze. It didn't thicken at all - no matter how long I cooked it, but it seems to crystallize nicely when its on the cake. Its good out of the oven or the next day.

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Miss Sara

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 5, 2009

Although the bottom of the cake where the nuts and the glaze were good; the cake/crumb is too spongy and airy. Can definitely tell it's not from scratch.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Apr. 13, 2009

This rum cake is exceptional! It is moist and delicious. It turned out great and there were no leftovers! Next time I'm going to try coconut rum!

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StacieGo

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Robesonia, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

Yum I have made this before many times and it is soo good. dont change a thing its awesome just as is.

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rosey cheeks

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Reviewed: Mar. 12, 2009

Cake is by far everyone's favorite. I have been making it for over a year now and finally thought I should chime in. I too had much problems with the glaze getting runny as soon as you add the rum. Many reviews suggested putting the cake back into the pan and pouring the glaze over it and letting that soak in for an hour. Well it worked! I finally have a cake with a nice hard glaze on the outside just like my MIL always made it. Thank you all so much for you reviews!

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NicATL

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Reviewed: Feb. 24, 2009

I'm not going to rate this recipe from my own taste buds because apparently I don't like rum at all. My husband on the other hand does and he said it was extremely good! Finding out I wasn't a fan of rum was a big bummer because it looked wonderful! Thank you for giving my husband's tastebuds a real treat!

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**coffeelady**

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Reviewed: Feb. 23, 2009

This is a great recipe for sure! I still have a problem with the glaze. My husband's grandmother made this cake (same recipe) but her glaze hardened on the cake and it was DELICIOUS!! I can't get my glaze to harden. I follow the glaze directions to a T....any suggestions?

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MEISSNER

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Reviewed: Jan. 8, 2009

Thanks for sharing this absolutely yummy, easy recipe!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 6, 2009

I substituted yellow cake for golden vanilla and used white chocolate pudding mix... mmmmm... this was good. Only complaint I got was "more rum please!" Next time I'll use 1 1/2 cups or 2 cups and a little more glaze.

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Lee

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

I made this for the first time and brought it to a New Year's Eve party. I didn't have any dark rum so I used the coconut rum I had on hand. It was absolutely fabulous! I brought Cool Whip to serve with it, but no one wanted it as it was great by itself! Thank you for sharing the recipe. It's definitely a keeper.

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elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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Reviewed: Jan. 1, 2009

Come out beautifully. I have trouble draining the glaze into the cake (I use toothpick to poke holes, maybe I need to make larger holes). I wonder if I can use other liquors besides rum to make it taste more alcoholic?

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Quan

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 1, 2009

The cake itself is very easy. The glaze I had a little trouble with but I know what I did wrong and will definately correct it next time. I have a habit of experimenting with recipes until I get it perfect. My husband will not object to my experimenting with this one as he loved the cake itself. Thank you so much.

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gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

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Mom's Rum Cake

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