Ona's Rum Cake Recipe

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Ona's Rum Cake

Terri Kent


This recipe was given to me by a friend and was shared for decades in her family. It is a favorite dessert, especially during the holidays. I am always asked to make this cake again for pot-lucks or parties!

The cake mix I found works best is Duncan Heinz Moist Deluxe. Be sure to use 80 proof white rum (NOT spiced, dark, or 151 proof).

pinch tips: How to Fold Ingredients


8 - 10


20 Min


1 Hr


1 box
yellow cake mix
1 pkg
instant vanilla pudding (small box)
4 large
1 c
pecan halves, coarsely chopped
1/2 c
white rum
1/2 c
1/2 c
vegetable oil
1 c
white sugar
8 Tbsp
butter (1 cube)
1/4 c
white rum
1/4 c

Directions Step-By-Step

Preheat oven to 325 degrees F. Lightly grease and flour Bundt pan. Place chopped pecans into bottom of Bundt pan.
Combine cake mix and instant pudding in a large bowl. In a separate bowl, beat eggs; add ½ cup rum, ½ cup water and oil, mix well. Pour liquid mixture into dry ingredients, mix well but do not over mix (small lumps are okay). Pour batter into prepared Bundt pan. Bake 50-60 minutes, or until toothpick is clean when inserted in center of cake.
About 10 minutes prior to the cake being finished, combine sugar, butter, ¼ cup rum and ¼ cup water in a medium saucepan. Bring to a boil and let boil 2 minutes. Remove cake from oven and while it's still in the pan, immediately (but slowly) pour glaze around the inside and outside edges of the cake. Let sit until glaze is no longer visible, about 15 minutes. Invert cake onto serving plate and cool completely. Store loosely covered. Enjoy!

About this Recipe

Course/Dish: Cakes, Other Desserts