Rum Cake Recipe – Eats Now

Name: Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE CAKE:; 1/2 cups Chopped Walnuts; 1 box (16.5 Oz Box) White Cake Mix; 1 package (3.4 Oz. Box) Instant Vanilla Pudding; 1/2 cups Dark Rum; 1/2 cups Water; 1/2 cups Vegetable Oil; 4 whole Eggs; FOR THE GLAZE:; 1 cup Sugar; 1/2 cups Butter; 1/4 cups Water; 1/4 cups Dark Rum

Servings: persons

FOR THE CAKE:
1/2 cups Chopped Walnuts
1 box (16.5 Oz Box) White Cake Mix
1 package (3.4 Oz. Box) Instant Vanilla Pudding
1/2 cups Dark Rum
1/2 cups Water
1/2 cups Vegetable Oil
4 whole Eggs
FOR THE GLAZE:
1 cup Sugar
1/2 cups Butter
1/4 cups Water
1/4 cups Dark Rum

1
Preheat oven to 325 F. Grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over the bottom of the pan. Set aside.
2
In a large bowl combine cake mix, pudding and other cake ingredients. Beat for 4 minutes. Pour into prepared pan over nuts. Bake at 325 F for 50-60 minutes or until a cake tester comes out clean.
3
Towards the end of the bake time make the glaze mixture by melting butter and sugar in a saucepan over low heat. When melted remove pan from heat and add water and rum.
4
Remove cake from oven and set the pan on a cooling rack. Pour hot glaze over hot cake as soon as it is removed from the oven. Allow cake to cool in the pan for 30 minutes before turning it out of the pan.

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 13 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Chopped Walnuts, 1 box (16.5 Oz Box) White Cake Mix, 1 package (3.4 Oz. Box) Instant Vanilla Pudding, 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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