The moistest cake you’ll ever eat! It’s also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.


Rum Cake
  • 6-8 pecans divided into halves
  • 18 ounce package of yellow cake mix with pudding in the mix
  • 1/2 cup rum light or dark
  • 1/2 cup cold water
  • 1/2 cup Vegetable oil
  • 4 large eggs
Hot Rum Glaze
  • 1 cup sugar
  • 1 stick butter
  • 1/4 cup rum
  • 1/4 cup cold water
Rum Cake
  1. Grease and lightly flour a bundt pan.
  2. Arrange the pecan halves in the bottom.
  3. Put the cake mix in a large mixing bowl, add the rum, water, oil and eggs.
  4. Mix with an electric mixer for 2 minutes and pour batter into pan(s).
  5. Bake at 325 degrees for 50 minutes; cake is done when an inserted toothpick comes out clean.
Hot Rum Glaze
  1. Immediately after the cake comes out of the oven, place the ingredients in a medium-size saucepan and bring to a boil, stirring constantly to keep from sticking.
  2. Let it boil for 2 minutes, continuing to stir constantly.
  3. With hot cake still in pan(s), use a large spoon or small ladle to pour the glaze over the cake so its runs over the top and down the sides.
  4. The space on the sides will fill up, but the glaze will soon be absorbed into the cake. Leave cake in pan for another 30 minutes.
  5. Turn upside down onto a serving plate., tapping on the bottom if cake does not fall out immediately.

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