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Rum Cake


Great for Christmas time.

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  • 1 cup chopped pecans
  • 1 yellow cake mix with pudding
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup cold water
  • 1/4 cup rum
  • Glaze:
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 c. rum


Servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Average budget


Step 1

Heat oven to 325 F. Sprinkle pecans on the bottom of a tube pan. Mix all the cake ingredients together. Bake 1 hour.

Step 2

Melt butter in a pan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove and add rum.

Step 3

Invert the cake when it is cool and prick the top and sides with a toothpick. Drizzle glaze over the top and sides slowly until absorbed. Garnish with pecans and cherries.

Use a large plate so that it can catch the glaze that runs over.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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