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Rum Cake

  • 1 box butter cake mix
  • 1 pkg (not instant) vanilla pudding
  • 4 eggs
  • 1/2 c. light rum
  • 1/2 c. cooking oil
  • 1/2 c. water
  • 1/2 c. finely chopped pecans

Preheat oven to 325 degrees. Grease and flour bundt pan. In bottom of pan, sprinkle 1/2 c. finely chopped pecans. Mix ingredients together and pour into pan. Bake about one hour. Remove from oven and while still hot, drizzle rum glaze over it. Leave cake in pan for at least 30 minutes so the glaze can soak through. 

Rum Glaze

  • 1 stick butter
  • 1 c. sugar
  • 1/4 c. light rum
  • 1/4 c. water

Blend all ingredients, bring to a boil and boil from 2 to 3 minutes.

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