Duncan Hines Rum Cake

"A very good rum cake!"
 
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Ready In:
1hr 20mins
Ingredients:
11
Yields:
1 cake
Serves:
8

ingredients

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directions

  • Cake mix type: Duncan Hines without pudding.
  • Preheat oven at 325°F.
  • Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
  • Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
  • For Glaze:

  • Cook all together and add rum last.
  • Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.

Questions & Replies

  1. Trying this recipe as I somehow misplaced one I’ve used for years. Everything looked good til I got to 1/8 cup butter! Why did I need to google how many tablespoons it is? Yes it’s 2 T which I did the math to find but wanted to second guess myself. Also I will continue with my old proven recipe to pour batter into flouted/Bundt pan and turn cake out onto rimmed cake plate after cooling 15 mins. Then pour glaze over without punching holes in cake.
     
  2. I use to make this but the cake mix I use they no longer make. I think it was the buttery recipe...they have a buttery cake mix but not the same. Please advise
     
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Tweaks

  1. The Rum cake recipe of the past requires an 18.25 Oz mix and now it’s only 15.35 Oz. Couldn’t find any in US Or CA except Amazon who wanted $70 for a dozen boxes. Cheaper remedy is to buy an extra cake mix and use 3 Oz from it.
     
  2. I have made the Rum Nut cake for many years. I am sorry to say I had to quit using the Duncan Hines mixes. The dropped the "Buttery" component and "everything" changed, as far as texture was concerned. Therefore the only thing to do, was to experiment. A mix that says "Moist" works the best. The one things that I am requested from other people, "Bake a Rum Cake." I wish DH would go back to its original formula, but . . .
     

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