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Easy Rum Cake

Easy Rum Cake

Mariann

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
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Reviews

Phoebe
217
1/25/2004

WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). It's currently in the oven. Smells great but... WARNING UPDATE... The cake was done 10 minutes early. It tasted perfectly wonderful even without the oil. I'm guessing the normal product had a heavier consistency. So, I guess I saved some calories!

SPARKLYONE
154
2/5/2004

This recipe has been around forever and my family has been enjoying it for many years. It is the BEST and easiest you will ever find. I recommend leaving the cake to slightly cool in the pan, then pricking it with a fork and pouring the glaze over it while still in the pan. You will have to be patient as the glaze slowly absorbs into the cake but it will make for the most delectable treat when it is all done. Let it cool completely after the glaze has been poured over, run a butter knife around the edges and invert onto a doily covered plate. Sprinkle generously with powdered sugar and the savor the moistest, incredibly buttery sweet, scrumptious rum cake on the planet!

patty crocker
99
1/25/2004

This is the same recipe my aunt gave me, but the cooking directions are different. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). Allow to cool for 30 minutes, and then turn onto serving plate. Every time I make this cake, it's gone in no time! YUM!!!