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Ho Ho Ho Rum Cake

Ho Ho Ho Rum Cake

  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Carolyn

Carolyn

This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
  2. Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
  3. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
  4. Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
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Reviews

ATARA
13

ATARA

12/17/2002

it was quick and easy to make and delicious

PULLEYHEATHER
10

PULLEYHEATHER

12/25/2007

I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a faint rum taste, which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe!

L YEAGER
6

L YEAGER

12/31/2002

I served this cake for desert Christmas day and thought that it was good, but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered sugar.

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