Rum Cake I

Rum Cake I

"A moist nutty cake with the deep flavor of dark rum."
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Ingredients

servings 485 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 452 mg
  • 18%

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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Directions

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

Footnotes

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

Reviews

Read all reviews 130
  1. 151 Ratings

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Most helpful positive review

I have made this recipe for years - except I do mine a little differently.. I take the cake out of the oven poke holes in it and pour the glaze all over the cake while still in the pan. Then I...

Most helpful critical review

I think the person missed a key element...The cake glaze needs to be drizzled IMMEDIATELY on warm cake, NOT after it cools. Every recipe I have seen uses this method. This allows for better soak...

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I have made this recipe for years - except I do mine a little differently.. I take the cake out of the oven poke holes in it and pour the glaze all over the cake while still in the pan. Then I...

This cake was very easy to make and was a big hit. My only suggestion to the recipe is to let it sit overnight once it is glazed. My husband and I tasted it right after the glaze was put on an...

A friend of mine baked this cake and I loved it so much, I asked her for the recipe. However, I just want to point out that the directions for the glaze are somewhat misleading. I would suggest ...

I have made this cake a number of times now and it still a crowd favorite. I personally like to use more rum (typically a cup). The response from that is mixed, but the cake is always gone :).

Super cake. I usually make cakes from scratch, however this came out great. I used white cake, banana cream pudding and Captian Morgan's Spiced rum. What a HUGE hit! I made it the night befo...

I used a good quality cake mix with the pudding already mixed in and it was perfect. Tips for the glazing, use chopsticks to poke holes into cake and pour glaze into empty bundt pan then reinse...

YES!! This was so delicious. I served this after a delicious dinner and it was such a hit. I can't believe how easy it was to make. I did make one change. I didn't have instant vanilla pudd...

I think the person missed a key element...The cake glaze needs to be drizzled IMMEDIATELY on warm cake, NOT after it cools. Every recipe I have seen uses this method. This allows for better soak...

This is the best rum cake I have ever had. I have been making it for Christmas for the last 5 years.

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