Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
1 - 10 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

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  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts

520 calories; protein 5.7g 11% DV; carbohydrates 56.9g 18% DV; fat 28.6g 44% DV; cholesterol 82.3mg 27% DV; sodium 564mg 23% DV. Full Nutrition
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Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2003
FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also substituted brown sugar for the white sugar in the glaze. I used mini Bundt pans (to make 6 cakes)and decreased the cooking time until a toothpick or knife inserted came out clean. Read More
(130)

Most helpful critical review

Rating: 3 stars
12/19/2003
The batter is very dense which I wasn't expecting. Also I recommend making this a day ahead to let the rum glaze sink in. It will be moister. Read More
(17)
195 Ratings
  • 5 star values: 140
  • 4 star values: 42
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/19/2003
FABULOUS!!! I gave this out over the holidays and everyone raved and wanted the recipe! I did make a few changes... I used Meyers rum instead of white rum in both the cake & the glaze. I also substituted brown sugar for the white sugar in the glaze. I used mini Bundt pans (to make 6 cakes)and decreased the cooking time until a toothpick or knife inserted came out clean. Read More
(130)
Rating: 5 stars
12/19/2003
What could be better than chocolate and rum mixed together? My only suggestions are that you use light rather than white rum, and make it a day ahead so that the flavors have time to improve. This cake is delicious and moist, plus it's easy to make. MMMM!! Read More
(87)
Rating: 4 stars
02/12/2007
Made cake for my mother's bridge group. Poked holes in top of cake with long two prong fork (after baking.) Then I used measuring cup to pour small amounts of glaze, repeating procedure after glaze soaked into cake. The men liked the cake because it was not too sweet and had a lot of moisture. It probably tasted better because I made day before serving, refrigerated overnight, cut in serving pieces about four hours before serving at room temperature. Read More
(34)
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Rating: 5 stars
09/19/2005
WOW! This is fantastic- definitely let the glaze soak in overnight- I love rum cake and this recipe was delicious! A definite keeper! Thanks! Read More
(32)
Rating: 5 stars
12/18/2006
Yum! Very easy, tasty and it smells fabulous. It was a big hit at a recent family Christmas party. I used Myers Rum instead of white rum in both cake and glaze, replaced a little of the water in the glaze with rum, and replaced 1/2 C of white sugar with dark brown sugar in the glaze as well. I may add a little cinnamon to this one next time. Read More
(25)
Rating: 5 stars
01/30/2009
This recipe made me and my girl wanna eat the whole thing right after pouring the glaze on, but we also wanted to try it tomorrow after it's soaked up all the glazy goodness. The recipe as is would be amazing for sure, but our taste buds made a few interesting suggestions that eventually led us to using Sailor Jerry's Spiced Rum instead of that white stuff, 5.9 oz chocolate pudding mix, dark chocolate cake mix, and adding 1/2 cup milk chocolate chips, 1/2 cup walnuts on the bottom and 1/2 cup in the mix, and yummy rich brown sugar instead of again... that white stuff. Read More
(21)
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Rating: 4 stars
01/25/2005
Very good and moist! I'm a "scratch" baker and thought it would taste like a boxed recipe but surprisingly good! I cut down the sugar a bit for the glaze but excellent! gobbled up. Lots of ideas for variations. Read More
(18)
Rating: 3 stars
12/19/2003
The batter is very dense which I wasn't expecting. Also I recommend making this a day ahead to let the rum glaze sink in. It will be moister. Read More
(17)
Rating: 5 stars
11/06/2005
Great! Very easy recipe for such a nice cake. I didn't have any regular white rum so I used coconut flavored rum. It didn't get a coconut flavor like I thought it would and it was still great. My cake turned out very moist. The only problem was that I had no leftovers to take home. Read More
(17)
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