Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cruzan Double Chocolate Rum Cake Recipe
    Lost? Site Map

    Cruzan Double Chocolate Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    10 mins

    1 hrs 5 mins

    DrGaellon's Note:

    Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 524.46 g box chocolate cake mix, dry
    • 106.31 g box instant chocolate pudding mix (not sugar-free, dry)
    • 0.59 ml ground cinnamon
    • 177.44 ml whole milk
    • 118.29 ml vegetable oil, plus
    • 14.79 ml vegetable oil
    • 59.14 ml cruzan dark rum
    • 4 large eggs, beaten
    • 4.92 ml almond extract
    • 340.19 g semi-sweet chocolate bit
    • 177.44 ml chopped nuts (walnuts, pecans, hazelnuts, or a combination) (optional)



    1. 1
      Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
    2. 2
      Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
    3. 3
      Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
    4. 4
      Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
    5. 5
      Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.

    Ratings & Reviews:


    Nutritional Facts for Cruzan Double Chocolate Rum Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 515.2
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 8.6 g
    Cholesterol 83.8 mg
    Sodium 585.9 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 1.4 g
    Sugars 40.7 g
    Protein 5.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites