Ho Ho Ho Rum Cake

Ho Ho Ho Rum Cake

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"This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well."
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1 h 45 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
  2. Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
  3. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
  4. Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.



it was quick and easy to make and delicious

I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a fai...

I served this cake for desert Christmas day and thought that it was good, but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered...

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