Chocolate Rum Cake

Chocolate Rum Cake


"Good for Christmas or anytime! Originally submitted to"


servings 450 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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  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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  1. 47 Ratings


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 dea...

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 ...

Ok licking the spoon and bowl of this cake is twice as fun as a normal cake!!! This cake was amazing!!! Everyone liked it, even my mother... who is critical of everything! I made extra glaze...

This cake is very easy to make, and pretty good. It does need some flavor, and could use some ideas added to the recipe. I do recommend pouring half of the glaze into the pan first, and the othe...

I've made this recipe twice for guests...they love it! It seems the glaze is a little thin, so the second time I made it I reduced the water to half the amount. I've found that dark rum works ...

I have made this cake twice now and it gets raves from EVERYONE. Usually, it's gone within the hour. Oh... one change I make is that since I don't drink rum, I just toss in the entire pint into ...

With the addition of a chocolate ganache on the top, this rates five stars. I also made this in a 9X13 inch pan because I have trouble getting cakes out of pans (baked 40 minutes). Before baki...

Good, but a bit strongly flavored. The glaze was quite grainy and sweet.