Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Grease well a bundt cake pan.
  3. Dust well with flour or cocoa.
  4. Sprinkle nuts on bottom of pan.
  5. Mix cake ingredients together.
  6. Pour batter over pecans.
  7. Bake for 50-60 minutes.
  8. Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
  9. Glaze: Put all ingredients in a sauce pan and heat until boiling.
  10. Boil for 2 minutes.
  11. No longer.
  12. Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
  13. Let stand for 20 minutes and remove from pan.

Reviews

(6)
Most Helpful

I used this basic recipe with 2 improvisions....vodka instead of rum, and pistachio pudding mix instead of vanilla. It made a beautiful cake with a rich pound-cake texture and was delicious!

Marilyn in Galveston Katz September 02, 2002

I used a butter pecan cake mix and this is the best rum cake I have ever had. I am a marketing rep and I make rum cakes for my referral sources and this will definitely be my new recipe. Soooo good!!!!!!!

chrystalrobideaux December 23, 2015

This was a great cake. My husband and son loved it, especially the glaze. I made two changes. The first change was to use 1 cup of hazelnuts and mix them into the batter and the second change was the type of rum I used. I used some amazing Hazelnut Rum by Rouge. Rouge makes great beer and if you go to their brewery in Oregon, you can buy distilled spirits there. (Rum, Gin and a few others.) This rum gave the cake a "warm" taste and no to much of an alcohol flavor that you sometimes get from other rum cakes. I will be making this again.

iluzen October 13, 2009

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