Reviewed: Apr. 4, 2012

I've made a version for years of this with cake & pudding mixes. It's yummier but I like not using all those chemicals from the mixes. After 20 years of making rum cakes, please follow my advice: MUST USE DARK RUM! White rum just won't cut it. Also, instead of buttermilk, use half milk & half rum & no nasty rum flavoring. Can add pecans in the bottom of the pan. For the glaze, 1 stick of butter is greatly sufficient. If you want more glaze, add more sugar & rum with additional butter so it won't be so greasy. I prefer to boil the glaze until it gets thick before pouring over cake.

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betsys

Reviewed: Mar. 28, 2012

MMMM good

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MsMary

Reviewed: Feb. 28, 2012

This was amazing!! I made it for my home group and everyone absolutely loved it! :D I am an American living in South Africa and we don't have yellow cake mix here but I found that this recipe (minus the rum) makes a great substitute if you don't have a yellow cake mix!

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Alaska

Reviewed: Jan. 7, 2012

This cake was so goood and easy to make. I made this cake for christmas for the first time ever, and it turned out moist. I used cake flour instead of all purpose flour, and used unsalted butter, used light rum instead of rum flavored extract(didn't have it on hand), made a brown sugar and pecan topping. This cake will go in my recipe box.

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1stLady

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 26, 2011

OMG. This cake is SO GOOD! I followed the directions exactly and it came out amazing! So moist even days later.

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Virtual Dynamo

Cooking Level: Expert

Living In: Salisbury, Massachusetts, USA

Reviewed: Sep. 25, 2011

The cake was moist but I needed more flavor.

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CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Sep. 20, 2011

Absolutely delicious! Everyone raved about it. I was even told that it beats Edda's rum cake (Miami). Definitely a keeper!!! javascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')

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karina47

Reviewed: Jul. 7, 2011

AWESOME!! I used 1T of rum in place of rum extract.

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mooingfish

Reviewed: Jun. 8, 2011

This cake was pretty good. I added a few other ingredients and my family loved this cake.

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Andrea

Reviewed: Jun. 5, 2011

I was looking for a basic rum flavored cake when I stumbled across this....it is totally AWESOME and it will definitely be my go-to cake from now on. I am looking forward to trying out different flavors instead of rum. Also I made a rum flavor buttercream frosting because the cake wasn't rummy enough for my brothers birthday cake! I covered it in fondant and it was perfection. I would give it 10 stars if I could!!

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