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Rum cake with rum glaze


Rate this recipe 5/5 (7 Votes)
Rum cake with rum glaze 0 Picture


  • 1 cup pecans, chopped
  • 1- 18 1/2 oz yellow cake mix with pudding
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup cold water
  • 1/2 cup Bacardi dark rum
  • For glaze:
  • 1/4 pound of butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350. Grease and flour a bundt pan. Use small amount of cake mix instead of flour. Line bottom of pan with pecans.

Step 2

Mix cake mix, eggs, oil, water and rum. Pour into pan over pecans. Bake for 1 hour or until tester comes out clean. Cool.

Step 3

Make glaze. Melt butter and sugar over medium heat. Stir in water and boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Step 4

Prick top and sides of cake with toothpick or fork. Spoon glaze over cooled cake.


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