Excellent! I skipped the rum glaze on this one and just made a standard powdered sugar glaze that I thought my 9 yr. old would like better. Make sure to beat this well before stirring in your sour cream, batter should be light and fluffy & double in bulk, if not you may have problems with this one falling. I had more than enough batter for a standard size bundt pan and made a nice size loaf cake with left over batter. Moist, rich, & delicious, we really loved this one! Thanks!

This cake came out great, though I did not use the rum glaze. I made a basic powdered sugar glaze with almond extract. Everyone loved it. And I will make it again using different flavored cake mixes.

I made this for a fourth of july party, and it tasted okay. Everyone who had it felt there wasnt enough rum taste inside the cake, and too much in the bottom. If I make it again, I might make it two round pans instead of a bunt pan. I'll also put less sugar in the rum mixture, because it was too sweet.

I can understand the confusion about the glaze. But, it is intended to be a wet cake. I made this with bourbon and had rave reviews. I used bourbon according the recipe because that was on hand. The only person who did not like the cake was a non drinker.

What a great receipe. Even though it was a lot of rich ingredients it tastes very light. You can use absolutely any flavor cake mix and it will turn out great. Next time instead of the Rum-Glaze (a little strong) I will serve with whipping cream, ice cream or my own glaze.

I made this and it was FABULOUS. I am considering making this with other mixes such as Lemon Supreme. I understand the confusion with the 'glaze', they called it something it is NOT. This technique is used to make dessert cakes that are soaked with some kind of liquor/spirit. By all means adjust the rum if you want (it's your cake) but try to pour all of the 'soak' over the cake(remember, it is NOT a glaze). It is supposed to be a 'wet/moist' cake. Also, using a Bundt style pan doesn't help because the liquid just runs over the sides instead of going into the cake, even if you make the holes. These things will help: 1) Using one of the traditional pans where the bottom is flat (the top when you invert it) so that the liquid goes through better. Another thing that works also, no matter which mold you use: 'unmold' the cake, wait until the pan and the cake cool enough, line the pan with plastic Wrap and return the cake to it. Then pour the liquid over the cake bottom (having made holes in it). Once the liquid is all absorbed, wait about 10 min and unmold. 2) Making this the day before so that all the flavors and textures blend nicely. 3) Not cooking the liquid just until the sugars are dissolved, but simmer it a little bit longer. 1 minute more in med heat is fine. This eliminates some of the 'bite' of the rum because the alcohol evaporates. But don't overcook the liquid because you could end up with burnt sugar :-).

served to a family gathering 12/2006, it was enjoyed by all, men & women. The glaze was a little runny, did not use all, but it did not affect the texture or taste. Delicious and I'm making 2 more this weekend for other parties.

Made this for this years Christmas party and got rave reviews for it.I personally felt it was too much rum.Would use less the next time.I also garnished it by putting a can of drained pineapple cubes around the bottom and in the center of the cake.Looked very pretty.

We all loved this cake! I only had 2/3 cup of rum so I used Pina Colada Mix for the rest of the rum. The glaze was very runny and I have decided next time to use only what I can pour on the cake and save the rest to pour on individual pieces after they have been cut. I also put in pineapple tidbits in the glaze.

The cake part of this came out fine. An interesting way to treat a cake mix. But I fear there is something wrong with the recipe for the glaze. Is it really "1 cup of rum"? I prepared it as written and ended up with a very rummy liquid, not a glaze at all. Did the author perhaps mean 1/4 cup?