Chocolate Rum Cake Recipe

Name: Chocolate Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box chocolate cake mix; 1 (4 oz) pkg instant chocolate pudding mix; 4 eggs; 1/2 cup (125 ml) water; 1/2 cup (125 ml) vegetable oil; 1/2 cup (125 ml) good rum such as Bacardi A ejo; 1/2 cup (125 ml) chopped nuts, such as pecans or walnuts; 1 cup (225 ml) Ghirardelli Double Chocolate Chips or semi-sweet chips; 1/2 cup (125 ml) butter (no substitutes); 1 cup (225 ml) granulated sugar; 1/4 cup (60 ml) rum; 1/4 cup (60 ml) water

Servings: persons

1 box chocolate cake mix
1 (4 oz) pkg instant chocolate pudding mix
4 eggs
1/2 cup (125 ml) water
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) good rum such as Bacardi A ejo
1/2 cup (125 ml) chopped nuts, such as pecans or walnuts
1 cup (225 ml) Ghirardelli Double Chocolate Chips or semi-sweet chips
1/2 cup (125 ml) butter (no substitutes)
1 cup (225 ml) granulated sugar
1/4 cup (60 ml) rum
1/4 cup (60 ml) water

1
Preheat oven to 325 degrees (175 C.).
2
Grease one 10-inch Bundt pan.
3
Place the chopped nuts in the bottom of the pan.
4
With an electric mixer, beat cake mix, pudding mix, eggs, oil, 1/2 cup (125 ml) water and 1/2 cup (125 ml) rum on high speed for 2 minutes.
5
Stir in chocolate chips.
6
Pour batter into prepared pan over the top of the nuts.
7
Bake at 325 degrees (175 C.) for 50 - 60 minutes.
8
Remove cake from oven onto a wire rack.
9
With a wooden skewer poke holes in the top of the cake.
10
Spoon the glaze over the cake slowly to make sure it seeps into the cake.
11
Pouring too fast will result in a sticky mess.
12
Let cake stand for 30 minutes.
13
Invert onto serving platter.
14
Once cooled completely, store in an airtight container.
15
Remember to let the cake sit for 24 hours before serving to enhance the flavor.

1406

kcal

Calories

101

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box chocolate cake mix, 1 (4 oz) pkg instant chocolate pudding mix, 4 eggs, 1/2 cup (125 ml) water, and more.

Yes, Chocolate Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions