Loren's Rum Cake Recipe

Name: Loren's Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup pecans chopped; 18.5 ounces cake mix, yellow; 3.75 ounces instant pudding mix vanilla; 4 large eggs; 1/2 cup water cold; 1/2 cup vegetable oil; 1/2 cup dark rum (80 proof); 1/4 pound butter; 1/4 cup water; 1 cup sugar; 1/2 cup dark rum (80 proof)

Servings: persons

1 cup pecans chopped
18.5 ounces cake mix, yellow
3.75 ounces instant pudding mix vanilla
4 large eggs
1/2 cup water cold
1/2 cup vegetable oil
1/2 cup dark rum (80 proof)
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (80 proof)

1
Cake: Sprinkle nuts in bottom of bundt pan.
2
Mix all cake ingredients together.
3
Pour over nuts.
4
Bake 1 hour at 325F (160C).
5
Cool.
6
Invert on serving plate.
7
Prick top and drizzle and smooth glaze evely over top and sides.
8
Allow cake to absorb glaze.
9
Repeat until glaze is used up.
10
Glaze: Melt butter in sauce pan.
11
Stir in water and sugar.
12
Boil 5 minutes, stirring constantly.
13
Remove from heat and stir in rum.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup pecans chopped, 18.5 ounces cake mix, yellow, 3.75 ounces instant pudding mix vanilla, 4 large eggs, and more.

Yes, Loren's 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.

Loren's Rum Cake

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