Hot Buttered Rum Cake

geraldine quesenberry Recipe

By geraldine quesenberry carrienow

Prep Time:
Cook Time:

I worked in a hospital for 27 years and we loved to share our recipes. I use to make this cake every christmas for the staff. I always had to make two so some could be taken home. It looks beautiful on a footed serving plate with the glaze pooling around the cake and is usually the center of attraction on my dessert table for my family christmas parties. I hope it will become a tradition with your family and friends as well. Enjoy!


box duncan hines butter recipe cake mix
1 stick
butter, room temperature
1/2 c
bacardi light rum, with water to equal 2/3 cup
1 1/2 c
walnut pieces
2 stick
butter, room temperature
1 c
1/4 c
1/2 c
1/2 c
walnut pieces-chopped fine

Directions Step-By-Step

Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy

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Marie Freeman Marie_Freeman
Nov 26, 2014
My mother in law made a cake like this back in the 70' was always my favorite! When she passed away I looked for the recipe in her cook books and recipe box but I never found it. This tastes just like what I yummy! And very easy to make....thanks for posting it!!!!
Amanda Cole Amanda_Cole
May 1, 2013
I have this same recipe I got from a neighbor 10 years ago!! It is my all time favorite!! I use spiced rum in mine for more vanilla flavor and I use a "pudding in the mix" type of boxed cake-But I have to agree this is a show stopper--Everyone thinks it's extremly tasty and I ALWAYS get requests for a copy of the recipe!! I finally printed it on tea towels and gave as gifts with a new bunt pan and wisk for Christmas "Foodie" Gifts.
Nancy Wilkerson wilkerson2958
Mar 9, 2013
I've been baking this cake for years. Everyone loves it. You should try it with pecans. (for an added kick, sock nuts in rum for an hour)
Jan 21, 2013 - Bea L. shared this recipe with discussion groups: "Cakes from Cake Mixes" CHATTERBOX JUST CAKES