Chocolate Rum Cake

Chocolate Rum Cake

86

"Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!"
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Ingredients

1 h 25 m servings 520 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 564 mg
  • 23%

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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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  2. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Reviews

86
  1. 109 Ratings

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Most helpful positive review

FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also s...

Most helpful critical review

The batter is very dense, which I wasn't expecting. Also, I recommend making this a day ahead to let the rum glaze sink in. It will be moister.

FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also s...

What could be better than chocolate and rum mixed together? My only suggestions are that you use light rather than white rum, and make it a day ahead so that the flavors have time to improve. ...

Pour the rum mixture over the cake while it is still in the pan. After a couple of hours, flip it out so the juices will distribute evenly.

WOW! This is fantastic- definitely let the glaze soak in overnight- I love rum cake and this recipe was delicious! A definite keeper! Thanks!

Made cake for my mother's bridge group. Poked holes in top of cake with long two prong fork (after baking.) Then I used measuring cup to pour small amounts of glaze, repeating procedure after g...

Yum! Very easy, tasty and it smells fabulous. It was a big hit at a recent family Christmas party. I used Myers Rum instead of white rum in both cake and glaze, replaced a little of the water...

Very good and moist! I'm a "scratch" baker and thought it would taste like a boxed recipe but surprisingly good! I cut down the sugar a bit for the glaze but excellent! gobbled up. Lots of ideas...

The batter is very dense, which I wasn't expecting. Also, I recommend making this a day ahead to let the rum glaze sink in. It will be moister.

Great! Very easy recipe for such a nice cake. I didn't have any regular white rum so I used coconut flavored rum. It didn't get a coconut flavor like I thought it would and it was still great. ...