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 box yellow cake mix (without pudding in mix); 1 (3 1/2 ounce) package instant vanilla pudding; 4 eggs or 4 egg substitute; ½ cup canola oil; ½ cup water; ½ cup dark rum (Myers is preferred); 1 cup coarsely chopped pecans; 1 cup sugar; ½ cup margarine; ¼ cup water; ¼ cup dark rum

Servings: persons

1 box yellow cake mix (without pudding in mix)
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs or 4 egg substitute
½ cup canola oil
½ cup water
½ cup dark rum (Myers is preferred)
1 cup coarsely chopped pecans
1 cup sugar
½ cup margarine
¼ cup water
¼ cup dark rum

1
Preheat oven to 325.
2
Grease and flour a bundt pan.
3
Beat all cake ingredients together, except nuts, for 7-8 minutes.
4
Fold nuts into batter.
5
Pour batter into pan and bake for 45 minutes to an hour.
6
Test for doneness.
7
Remove cake from oven.
8
Once you remove, begin making the topping.
9
Boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
10
Turn off heat, and add rum- mixing well.
11
Ladle the hot topping mixture over the hot cake (still in the pan).
12
Let cake cool in pan until all liquid is absorbed.
13
Turn out onto cake plate.
14
Wonderful as is, or you may serve with vanilla ice cream or whipped cream.

862

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 11 ingredients. The key ingredients include: 1 box yellow cake mix (without pudding in mix), 1 (3 1/2 ounce) package instant vanilla pudding, 4 eggs or 4 egg substitute, ½ cup canola 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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