Rum Cake Recipe – Eats Now

Name: Rum Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup pecans, chopped; 1 (18 ounce) box butter recipe cake mix (butter flavor); 1 (3 1/2 ounce) box vanilla instant pudding mix (small box); 12 cup dark rum; 4 eggs; 12 cup water, cold; 12 cup oil; 1 cup sugar; 14 cup butter; 14 cup water; 18 cup dark rum

Servings: persons

1 cup pecans, chopped
1 (18 ounce) box butter recipe cake mix (butter flavor)
1 (3 1/2 ounce) box vanilla instant pudding mix (small box)
12 cup dark rum
4 eggs
12 cup water, cold
12 cup oil
1 cup sugar
14 cup butter
14 cup water
18 cup dark rum

1
Preheat oven to 325 degrees.
2
Grease and flour 10-inch tube pan.
3
Sprinkle pecans over bottom of pan.
4
Mix all ingredients together.
5
Pour batter over pecans.
6
Bake 1 hour.
7
Cool, and invert on serving plate.
8
Prick top of cake.
9
HOT RUM GLAZE.
10
Combine all ingredients.
11
Boil for 2 to 3 minutes.
12
Spoon and brush glaze evenly over top and sides using pastry brush.
13
Allow cake to absorb glaze.
14
Repeat until glaze is used up.
15
BE CAREFUL THIS CAKE IS DEADLY!

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, 1 (18 ounce) box butter recipe cake mix (butter flavor), 1 (3 1/2 ounce) box vanilla instant pudding mix (small box), 12 cup dark rum, and more.

Yes, Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rum Cake

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