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Easy Rum Cake

Easy Rum Cake

"This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze."
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servings 518 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 195
  1. 240 Ratings

Most helpful positive review

WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will rememb...

Most helpful critical review

I got this recipe from a cooking magazine 20 yrs ago. I still make this every single Christmas. It is TO DIE FOR!

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Most positive
Least positive

WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will rememb...

This recipe has been around forever and my family has been enjoying it for many years. It is the BEST and easiest you will ever find. I recommend leaving the cake to slightly cool in the pan, ...

This is the same recipe my aunt gave me, but the cooking directions are different. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of th...

This is an excellent cake I've followed just the recipe and it was great. I've also adapted it somewhat and it came out great by adding crushed pineapple and substituting coconut milk for the w...

This is now my signature dessert. since I'm a college student, I use a regular cake pan or make cupcakes. I use butterscotch pudding, yellow cake (although the funfetti is neat too) and a cup of...

Very good recipe!! When I first tasted this cake at a friend's, I had thought the rum taste was too strong. When I made the glaze, I added most of the rum with the butter and sugar, and then a...

Great rum cake & very easy... I always use Meyers Rum in my cakes for a great rum flavor.

I made this recipe for my husband's birthday. I added powdered sugar to the icing to thicken it up. Also used chocolate fudge cake mix. My mother and father-in-law called me 3x after the even...

We all enjoyed this cake. The top becomes slightly crispy, the nuts caramelize, and the glad is not overpowering. Suggestions: Burn off the alcohol in the glad by lighting with a long light...

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