Recipe by Laura
"I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make."
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1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
Instead of poking holes in the cake, I poured the glaze into the Bundt pan and merely reinserted the cake into the pan allowing it to absorb all of the glaze. Took about an hour to do so.
I bought 1.5 oz pudding mixes because I didn't have this recipe on me to know what size so I just bought a bunch of the small ones. So I used two small packages of pudding (3 oz total) and even that was WAY too much. The batter is So thick! I was making a bunch of mini Rum Cakes so I wasn't planning on turning them upside down. Now I have to because the batter was so thick that the tops are ugly. No word on the taste yet. I'm sure they'll taste fine. But presentation was key for me this time because I was planning on giving them to co-workers as gifts for Christmas. LESS PUDDING! I'd make more with less pudding but "The Rum's Gone!"
Planning on maybe cutting off the tops and turning them upside down? But I don't have pretty paper plates to give them out on... I'll figure something out.
I have to say I have been using this recipe for two years and have gained some noteriety for it. Whenever there is a bake sale or picnic I am asked to bring the rum cake. In fact it fetched $130 at a cake auction ! The glaze is the trickiest part but just keep sttirring and it will thicken. The nuts at the bottom of the cake become soaked with the glaze and many people have told me that is their favorite part. If you like rum- you will LOVE this cake ! YOu can always cut back on the rum in the glaze a bit if you don't like a real strong rum taste. Most of the rum cooks off though, so don't worry about getting drunk by eating this cak.
This recipe is the best after trying several others. I took not of others suggestions and left the cake in the pan to pour the glaze over and let it soak into the cake. I also used fewer pecans than called for and added about a 1/4 cup brown sugar in the bottom of the pan before pouring the batter in. Finally, do not let the glaze cook too long. It will burn and/or turn to sticky candy. 5 minutes is sufficient on med/high heat! You can not beat this recipe!
This recipe was "the bomb"(meaning great). I followed it exactly to the "tee" and it came out perfect. It looks like a lot of people had trouble with the glaze however, it will come out great but you must dissolve the water and sugar first then add the butter. I split the sugar half brown, half regular and added a teaspoon of vanilla. This cake had a lot of compliments...whew lord, I have a dinner date tonight and I am baking one to take along. I am sure that I will get my man.
Thanks Laura for sharing your Mom's very tasty rum cake! I mistakenly added the rum glaze to the bottom of the cake instead of the top. When I turned the cake upright onto a platter, I realized my mistake. I felt I should redeem myself by making more glaze for the top of the cake or no one would be able to taste the rum. Well, obviously doubling the glaze is not necessarily a bad thing, because I had more compliments on that cake than any other I've ever made! Several friends asked if they could take a slice home. I refrigerated my leftover slice and had it the next morning with my coffee. YUM! I liked it even better when it was cold. Yes, I'll be making this one again.
I used the glaze recipe from this one, as I had already made a yellow cake from scratch. YUM, was this wonderful!!! I reduced the amount of glaze that I allowed to absorb into the cake, and with the glaze I reserved, I spooned onto individual servings of the cake. It was fantastic and I will definitely be making this again :)
I have been making almost the same exact recipe for years. It was given to me by my grandmother. The secret to this cake is the type of rum you use and the glaze. I only use Bacardi Anos rum. It gives the cake a much richer flavor. You should start cooking the glaze about 10 minutes before the cake is done. I combine 1 cup sugar, 1 stick of real butter, 1/4 cup rum & 1/4 cup water. Cook it for exactly 3 minutes. Pull the cake out of the oven, and pour the warm glaze right over the cake while it's still in the bundt pan. Make sure the glaze gets down in the middle of the cake near the hole. Use a knife if you have to loosen the cake up a bit in that area. Let the cake sit 30 minutes so the glaze makes it's way down. At 30 minutes flip it over on the plate. You will see that the glaze has covered the top and been aborbed. Once the cake sits awhile, the glaze will become slightly crunchy. This cake is suppose to be VERY dense and moist and I have never ONCE had anyone say it tastes like it comes from a box. I only use Dunkin Hines Butter Recipe yellow cake mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Rum Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 416
** Calories from Fat: 170
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