“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.” - by Carolyn
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch bundt pan
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
- Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
- 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.
- 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.
Nutrition
Amount Per Serving (14 total)
- Calories
- 456 cal
- 23%
- Fat
- 22.2 g
- 34%
- Carbs
- 56.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
PULLEYHEATHER
"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..." See more taste, which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe!"
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