Rum Cake Recipe – Eats Now

Name: Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped pecans; 1 (18 ounce) boxbutter recipe golden yellow duncan hines cake mix; 1 (3 1/2 ounce) box instant vanilla pudding; ½ cup rum; ½ cup water; ½ cup Crisco cooking oil; 4 eggs; 1 cup sugar (white); ½ cup butter; ¼ cup rum (or Rum flavoring); ¼ cup water

Servings: persons

½ cup chopped pecans
1 (18 ounce) boxbutter recipe golden yellow duncan hines cake mix
1 (3 1/2 ounce) box instant vanilla pudding
½ cup rum
½ cup water
½ cup Crisco cooking oil
4 eggs
1 cup sugar (white)
½ cup butter
¼ cup rum (or Rum flavoring)
¼ cup water

1
Preheat oven to 350 degrees.
2
Put nuts in the bottom of greased and floured bundt pan.
3
Mix the rest of the Mix ingredients for 2 minutes and pour into pan.
4
Bake 50-60 mins or until toothpick test comes out clean.
5
About 10 minutes before the cake is done start your icing by combining all ingredients in a saucepan over medium heat.
6
Boil for about 2-3 minutes (stay with the icing it tends to want to froth up if not watched).
7
While keeping your icing hot take out the cake and poke holes through the cake with a skewer all the way to bottom of cake while hot.
8
Slowly pour hot icing over cake while still in the pan and let soak for about 30 minutes before removing.

1151

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: ½ cup chopped pecans, 1 (18 ounce) boxbutter recipe golden yellow duncan hines cake mix, 1 (3 1/2 ounce) box instant vanilla pudding, ½ cup rum, 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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