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My review
Mom's Rum Cake
Laura
"I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make."
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Ingredients
servings 416Original recipe yields 14 servings (1 -10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 190236 Ratings
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Most helpful positive review
12/16/2004
Instead of poking holes in the cake, I poured the glaze into the Bundt pan and merely reinserted the cake into the pan allowing it to absorb all of the glaze. Took about an hour to do so.
Most helpful critical review
12/15/2011
I bought 1.5 oz pudding mixes because I didn't have this recipe on me to know what size so I just bought a bunch of the small ones. So I used two small packages of pudding (3 oz total) and even...
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12/16/2004
Instead of poking holes in the cake, I poured the glaze into the Bundt pan and merely reinserted the cake into the pan allowing it to absorb all of the glaze. Took about an hour to do so.
10/17/2006
I have to say I have been using this recipe for two years and have gained some noteriety for it. Whenever there is a bake sale or picnic I am asked to bring the rum cake. In fact it fetched $130...
1/28/2005
This recipe is the best after trying several others. I took not of others suggestions and left the cake in the pan to pour the glaze over and let it soak into the cake. I also used fewer pecans ...
12/21/2008
This recipe was "the bomb"(meaning great). I followed it exactly to the "tee" and it came out perfect. It looks like a lot of people had trouble with the glaze however, it will come out great ...
12/10/2009
I have been making almost the same exact recipe for years. It was given to me by my grandmother. The secret to this cake is the type of rum you use and the glaze. I only use Bacardi Anos rum....
10/12/2007
Thanks Laura for sharing your Mom's very tasty rum cake! I mistakenly added the rum glaze to the bottom of the cake instead of the top. When I turned the cake upright onto a platter, I realize...
9/20/2002
I used the glaze recipe from this one, as I had already made a yellow cake from scratch. YUM, was this wonderful!!! I reduced the amount of glaze that I allowed to absorb into the cake, and wi...
1/9/2005
This is such a wonderful Rum Cake! Seriously, it rose 50% more than others that I've tried. I took the advice of another reader and poured the glaze into the tube pan and returned the semi-coo...
12/10/2003
I took this to an office party and it went so fast. I used 160 proof spiced rum. Created holiday spirit for sure.