Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Another cake from a cake mix.

Ingredients Nutrition


  1. Cake Preheat oven to 350 degrees F.
  2. Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
  3. Beat on low speed until just moistened.
  4. Turn to medium speed and beat 2 minutes.
  5. Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
  6. Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
  7. Glaze Mix powdered sugar, melted margarine and rum.
  8. If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
  9. Drizzle over cake.


Most Helpful

Made this for my husband's birthday tonight...WE LOVED IT! I don't even normally like spice cake, but this was delicious! Every year I have to make him a spice cake b/c it's his fave- and I'm so glad I've found one I can make and actually enjoy as well. I made this exactly as the recipe directs, and it turned out perfect. THANKS :-)

Photo Momma August 28, 2009

Made this into cupcakes instead of the bundt cake and my kids ate them like there was no tomorrow. Tastes great and smells wonderful while baking. I did add some vanilla to the batter and also to the glaze. Definately a keeper!

~kdp April 01, 2005

I happened to have a box of spice cake mix so I was eager to try this, and I'm glad I did. It was very good. The cake had a nice texture, and tasted excellent. I used a cinnamon blend from Pampered Chef that contained citrus flavor as well. As far as the glaze was concerened I used 2 tablespoons melted butter (more than orig. recipe), and added about a 1/4 cup warmed milk to thin it out. I think next time I may add a little lime juice and zest as well for a Caribbean quick. I also used Capt. Morgans spiced rum, its what was on hand. Had two pieces already, yummy...thanks JellyQueen, its a keeper

Carb Lover March 04, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a