Chocolate Rum Cake78 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“Good for Christmas or anytime!” - by Suzanne Stull
Original recipe yields 1 - 10 inch Bundt cake
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Amount Per Serving (12 total)
- 520 cal
- 28.6 g
- 56.9 g
Based on a 2,000 calorie diet
Reviews (78)Rate This Recipe
"FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also substit..." See moreuted brown sugar for the white sugar in the glaze. I used mini Bundt pans (to make 6 cakes)and decreased the cooking time until a toothpick or knife inserted came out clean."
"What could be better than chocolate and rum mixed together? My only suggestions are that you use light rather than white rum, and make it a day ahead so that the flavors have time to improve. This c..." See moreake is delicious and moist, plus it's easy to make. MMMM!!"
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