Rum Cake

READY IN: 1hr 20mins
Recipe by chef 493847

This recipe has been in the family for quite a while. It's so easy because it starts with a boxed cake mix. However the end result is unbelievable. Warning, it is quite rummy, but it worth it.

Top Review by badge - not the cook

Excellent cake - a family favorite. When young and foolish, I once made this using Austrian Stroh's rum (practically 100% alcohol) which tastes like butterscotch lifesavers. I had a friend (chopper pilot) fly it out to my former husband who was in the field near the east German border. The pilot swore that he could have saved fuel and just used the fumes from the cake!!! Even the brigade commander called to tell me how wonderful the cake was - especially the topping. Now that was rummy!

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Grease and flour a bunt pan.
  3. Crumble the nuts into the bottom of the pan.
  4. In a mixer, or by hand, mix the cake mix with the pudding, rum, water, oil, and eggs.
  5. Pour cake batter over the nuts.
  6. Bake for one hour in the middle of the oven.
  7. While the cake is baking, make the glaze by melting the butter, water and sugar in a saucepan over medium heat.
  8. Simmer for 5 minutes, stirring.
  9. Allow to cool and stir in rum.
  10. Remove cake from oven and allow to cool, then turn out onto a serving plate.
  11. Prick the top of the cake and drizzle the glaze over the top.
  12. Let soak for at least 20 minutes
  13. Serve.

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