Rum Cake Recipe

The holidays have ended. Instead of feeling guilty for what we ate (oh boy did we eat a lot!), we’re reminiscing about it. One dish we beasted on was a rum cake. We made it ourselves and it satisfied our alcohol tooth and our sweet tooth (yea, we said alcohol tooth). This recipes isn’t for kids….because it contains rum….or as we sometimes call it, happy juice. If you have a problem with alcohol……don’t make the cake…..that was simple.

Here’s the recipe:

Rum Cake

For the cake:

1 box of Betty Crocker yellow cake mix

1 box of instant vanilla pudding

4 eggs

½ cup of cold water

½ cup of canola oil

½ cup of light rum

1 cup of chopped pecans


Preheat the oven to 325 degrees

In a large bowl, mix the cake mix, vanilla pudding mix, eggs, water, canola oil and rum together until mixture is smooth.

Spray the Bundt cake pan with non-stick spray.

Spread the chopped pecans evenly around the pan.

Pour the batter evenly over the pecans

Put the cake in the oven for 1 hour (we checked the cake before it hit the hour mark because we were using a dark pan)


We waited until the cake was almost done to start making our rum glaze

For the Rum Glaze:

½ cup of butter (1 stick)

¼ cup of water

1 ½ cups of sugar

¾ cup of light Rum

In a sauce pan, we melted a stick of butter, added the water and the sugar and stirred them together.

We brought the mixture to a medium boil

We then poured in the rum (we were cooking on an electric stove. If you have a gas stove PLEASE turn off the burner before you add in the alcohol. If you don’t you could have a fireball on your hands….no one wants a fire ball in their kitchen, it only ends in screams.)

Bring the mixture to a brief boil and it will be ready. (Our glaze was a little runny but it was also syrupy.)


After the cake is done:

After you remove the cake from the oven, drizzle SOME of the glaze over the top of the cake. Make sure to drizzle enough that it covers the top.

Let it stand for about 5-8 minutes

After the 5-8 minutes, invert the cake (place a plate upside down on the top of the Bundt pan. Flip the pan over so that now the Bundt pan is upside down on top of the cake. Lift the pan off the cake)

We then pricked the sides of the cake with a fork numerous times.  We then poured the rest of our glaze over the top of the cake. We made sure to cover the entire cake with glaze.

Allow the cake to cool down. We mean really cool down. Don’t feel it and say “oh, its luke warm, it’s good to be eaten”. No its not. We would say to wait until it’s completely cool before you eat it. That way, the glaze will have fully soaked into the cake.

Enjoy. We did. Our cake was gone by the end of the next day it was made. We didn’t eat all of it, we had help. We really did….don’t judge us.








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