Rum cake recipe!

I would like to say this is a secret family recipe that has been handed down over generations. I guess it has been… for as long as boxed cake mixes have been around, and for as long as Bacardi rum has printed recipes in magazines.

Best. Cake. Ever. I promise.


1 cup chopped pecans (toast them if you're so inclined)
1 box of yellow cake mix (18 and a half ounce box)
1 4-serving size instant vanilla pudding mix (1 3/4 ounce box)
4 eggs
1/2 cup cold water (some people use milk, I've never tried that)
1/2 cup vegetable oil
1/2 cup rum (Bacardi dark rum is good, light rum isn't bad, and spiced rum is pretty tasty)

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum

Whippin' it up:

Cake: Preheat oven to 325, grease and flour a 12-cup Bundt pan. (If you grease the pan with butter and sprinkle it with cake mix, it makes the cake all the better.) Sprinkle nuts into bottom of pan. Combine all cake ingredients, beat for 2 minutes. Pour into pan, bake for 1 hour.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. The rum will cause steam, so watch those fingers. I've found that this makes WAY more glaze than I need, but if you like a sopping, extra-rummy cake, then have at it.

I have heard rumors of people using this cake to make french toast. I haven't tried that, but wow that sounds good.

I'm going to go eat some RIGHT NOW. Because I am on an All Rum Cake Diet today.

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