This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well.

Carol
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.

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  • Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.

  • Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.

  • Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.

Nutrition Facts

456 calories; 4.1 g protein; 56.8 g carbohydrates; 53.9 mg cholesterol; 424 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2002
it was quick and easy to make and delicious Read More
(13)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2002
it was quick and easy to make and delicious Read More
(13)
Rating: 4 stars
12/25/2007
I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day although was still good on day one. It was moist and had just a faint rum taste which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe! Read More
(10)
Rating: 4 stars
12/31/2002
I served this cake for desert Christmas day and thought that it was good but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered sugar. Read More
(6)
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