Reviewed: Mar. 18, 2012

Best Rum cake recipe out there. This is so moist. At first i thought it called for too much rum but after tasting it, it was perfect to say the least. Everyone raved about it. The pecans really add the flavor too. I followed the recipe in detail & didn't change one thing. Just can't say enough. Wish i could rate it 10 stars!!

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Reviewer:

lizztn

Reviewed: Dec. 23, 2011

I make this every Christmas, and it never lasts long. Great recipe, I follow it exactly and it always works. Thanks for posting!!

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Reviewer:

SandyLee

Reviewed: Dec. 15, 2011

I bought 1.5 oz pudding mixes because I didn't have this recipe on me to know what size so I just bought a bunch of the small ones. So I used two small packages of pudding (3 oz total) and even that was WAY too much. The batter is So thick! I was making a bunch of mini Rum Cakes so I wasn't planning on turning them upside down. Now I have to because the batter was so thick that the tops are ugly. No word on the taste yet. I'm sure they'll taste fine. But presentation was key for me this time because I was planning on giving them to co-workers as gifts for Christmas. LESS PUDDING! I'd make more with less pudding but "The Rum's Gone!" Planning on maybe cutting off the tops and turning them upside down? But I don't have pretty paper plates to give them out on... I'll figure something out.

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Reviewer:

rdixon571

Reviewed: Dec. 14, 2011

I have been making this cake for 5 years and everyone always begs for more. My boss ask for this cake for her birthday every year and it is so good that I have to make one for her to share with the office and another one for her to take home to her family. Great receipe thank you so much for sharing.

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Reviewer:

Nicole

Reviewed: Dec. 11, 2011

WOW what A cake! I used spiced rum and it added quite a bit of flavor! I used the spiced rum in the glaze as well and poked several hole so the glaze completely soaked in. I had served this at a holiday party and it was definitely the hit of the party!

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Reviewer:

Robin

Reviewed: Dec. 2, 2011

Very moist and good! I think I would add more rum in the batter next time.

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Reviewer:

Kloves2cook

Reviewed: Nov. 24, 2011

Very good base cake recipe. I was skeptical at first because the batter is very thick and I thought the cake would come out thick and dry, but it did not. The cake is very moist and light. And instead of 1/2 cup of spiced rum, I used 1 cup of spiced rum. The cake has more kick and you can smell the rum, and really taste the rum flavor. I placed sliced almonds in the bottom of the pan instead of pecans. The glaze is the weakest link of this recipe. It is too watery. Instead I used West Indian Cream Rum Liqueur (like Bailey's) and I added the sugar and butter, and sliced almonds to thicken up the glaze and then I let it cool. I it added after I took the cake out of the pan and let it cool.

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Reviewer:

TrollyDolly22

Reviewed: Jul. 28, 2011

I have been making this during the holidays for 20 years both for gifts and as a family favorite. Yellow cake mix with pudding already in the mix works just as well as the two separate parts. Usually I use Capt Morgan's rum, but have substituted Bacardi silver or gold. Either way, it's tasty.

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Reviewer:

MomDoc

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Delicious!!!! is all I have to say.

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Reviewer:

michelle

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: May 17, 2011

Really good-followed directions exactly. Thought I did something wrong when I added the rum to the glaze because it got so thin but poured into bottome of bundt pan like others and put cake back in to soak. The top was strong but good!!

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