Rum Cake Recipe – Eats Now

Name: Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped pecans; 1 box yellow cake mix (with pudding); 1/2 cup cold water; 1/3 cup oil; 1/2 cup dark rum (80 proof); Glaze; 1/4 cup butter; 1/4 cup water; 1 cup granulated sugar; 1/2 cup rum (80 proof)

Servings: persons

1
Heat oven to 350 degrees.
2
Grease and flour 12-cup (standard size) bundt pan.
3
Sprinkle nuts over the bottom of the pan.
4
Mix all cake ingredients in mixing bowl.
5
Pour batter over nuts.
6
Bake 1 hour.
7
Cool.
8
Invert on serving dish.
9
For the glaze: melt butter in saucepan.
10
Stir in water and sugar; boil for 5 minutes, stirring constantly.
11
Remove from heat and stir in rum.
12
Spoon and brush glaze evenly over top and sides of cake.
13
Allow cake to absorb glaze.
14
Repeat until glaze is used up.
15
Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
16
Or just sprinkle with powdered sugar and then garnish with cherries.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 cup chopped pecans, 1 box yellow cake mix (with pudding), 1/2 cup cold water, 1/3 cup oil, and more.

Yes, 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.

Rum Cake

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