Good for Christmas or anytime! Originally submitted to

Allrecipes Member

Recipe Summary test

1 - 10 inch Bundt cake


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


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.

  • 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 over into prepared pan over the top of the chopped nuts.

  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish.

  • 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

450 calories; protein 5.1g; carbohydrates 49.3g; fat 24.6g; cholesterol 70.6mg; sodium 483.5mg. Full Nutrition

Reviews (1)

Rating: 5 stars
A year ago, at this time, I was looking for something different to make for a friend and I found this recipe. I started with one cake and ended with eight. This year it is my gift to all my dear friends. My "secret ingredient" is actually a silicon bunt pan. ( I now own 3) Once the cake comes out and cools a bit, pour the glaze on and go to bed. In the morning peel the glaze soaked cake easily out of the pan, wrap tightly and refrigerate for a couple of days to "cure". Put it on a pretty plate, and if you have the energy drizzle it with some melted chocolate. I use dark rum in the glaze because my friends are so spirited. :) Read More
Rating: 1 stars
There's no mistaking this for a scratch cake. It's so obviously a boxed mix even with the rum. If you want an authentic fresh tasting rum cake try the Brown Sugar Rum Cake instead. Read More
Rating: 5 stars
This cake is FANTASTIC! After visiting Grand Cayman on our honeymoon, my husband got hooked on the popular rum cakes they sell there made with local rum. I wanted a recipe that recreated that cake, and this is it! In fact, this cake is even better! My hubby and neighbor raved! Regarding the glaze, it's not supposed to be white, thick, or sugary like icing. It's supposed to soak into the cake to give it that buttery rum flavor. I used gold Tortuga rum and would recommend gold over white because it typically has more flavor. Next time, I will let the glaze soak in longer than 30 min. One side of the cake stuck to the pan, I think because it was still too wet where the glaze ran down the side of the pan. Needs more time to absorb into the cake. Read More
Rating: 5 stars
Ok licking the spoon and bowl of this cake is twice as fun as a normal cake!!! This cake was amazing!!! Everyone liked it, even my mother... who is critical of everything! I made extra glaze and concentrated it on the outsides of the cake so it would soak to the top. Next time I will take the cake out and pour some glaze in the pan and put the cake back in to glaze the top a bit more. Next time I might add a bit more rum to the cake, not to the glaze... the parts saturated in glaze were fine, the parts that were just cake you couldn't taste the rum quite as much. It was SOOOOOOOO moist! Everyone loved it. My sister almost ate half the cake! Read More
Rating: 4 stars
I've made this recipe twice for guests...they love it! It seems the glaze is a little thin, so the second time I made it I reduced the water to half the amount. I've found that dark rum works as well as white rum. Read More