Chocolate Rum Cake

Chocolate Rum Cake

35 Reviews 2 Pics
Suzanne Stull
Recipe by  Suzanne Stull

“Good for Christmas or anytime! Originally submitted to”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt cake



  1. 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.
  2. 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 over into prepared pan over the top of the chopped nuts.
  3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish.
  4. 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.

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Reviews (35)

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A year ago, at this time, I was looking for something different to make for a friend and I found this recipe. I started with one cake and ended with eight. This year it is my gift to all my dear friends. My "secret ingredient" is actually a silicon bunt pan. ( I now own 3) Once the cake comes out and cools a bit, pour the glaze on and go to bed. In the morning peel the glaze soaked cake easily out of the pan, wrap tightly and refrigerate for a couple of days to "cure". Put it on a pretty plate, and if you have the energy drizzle it with some melted chocolate. I use dark rum in the glaze because my friends are so spirited. :)



There's no mistaking this for a scratch cake. It's so obviously a boxed mix even with the rum. If you want an authentic fresh tasting rum cake try the Brown Sugar Rum Cake instead.



This cake is FANTASTIC! After visiting Grand Cayman on our honeymoon, my husband got hooked on the popular rum cakes they sell there made with local rum. I wanted a recipe that recreated that cake, and this is it! In fact, this cake is even better! My hubby and neighbor raved! Regarding the glaze, it's not supposed to be white, thick, or sugary like icing. It's supposed to soak into the cake to give it that buttery rum flavor. I used gold Tortuga rum and would recommend gold over white because it typically has more flavor. Next time, I will let the glaze soak in longer than 30 min. One side of the cake stuck to the pan, I think because it was still too wet where the glaze ran down the side of the pan. Needs more time to absorb into the cake.

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Amount Per Serving (14 total)

  • Calories
  • 450 cal
  • 22%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 49.3 g
  • 16%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 483 mg
  • 19%

Based on a 2,000 calorie diet



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Chocolate Cherry Cake III


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Chocolate Fudge Pound Cake