Rum Cake

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rum cakerum cake

This is one of my mom’s favorite desserts. And trust me, there is no need to make cake from scratch. Use a box cake and add to it!


  • 1
    (18.25 oz.) package yellow cake mix
  • 1
    (3.5 oz.) package instant vanilla pudding mix
  • 4
  • 1/2 Cup
  • 1/2 Cup
    vegetable oil
  • 1/2 Cup
  • 1/2 Cup
    chopped pecans
  • 3 Tablespoons
  • 1/4 Cup
  • 1 Cup
  • 1/2 Cup


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

  2. Combine cake mix and pudding mix.

  3. In another bowl beat eggs, water, oil and 1/2 cup rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

  4. Bake cake for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the top)

  5. To make glaze:
    During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add 1/2 C rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.


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