Drema's Rum Cake Recipe

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Drema's Rum Cake

Drema Bryant


A sure favorite and one of those desserts thats better the longer made.

Enjoy a slice of heaven!

★★★★★ 1 vote
20 Min
1 Hr


1 pkg
deluxe butter golden cake mix
1/2 c
bacardi rum, gold
1/2 c
1/2 c
eggs, well beaten
1/4 c
brown sugar, light
1/2 c
pecans, chopped or pcs


1 stick
butter or margarine
1/2 c
brown sugar, light
1/2 c
granulated sugar, white
1/4 c
1/4 c
bacardi rum, gold


1Preheat oven to 325 degrees F. Grease a bundt cake pan or spray with non-stick coating and wipe excess out with paper towel.
2In large mixing bowl combine cake mix, water, oil and eggs. Mix well on low until blended. Mix on high for abouat 2 minutes. Stir in bacardi rum and blend on low till thoroughly blended.
3Place chopped pecans in bottom on bundt or baking pan evenly. Pour cake mix over nuts. Place in oven and bake for approximately 1 hour at 325 degrees F.
4To make glaze, using a small saucepan combine melted butter, sugars, rum and 1/4 cup water. Stir well and bring to a full boil. Boil 3 minutes. Remove from heat source and set aside.
5Remove cake from oven and transfer to a cooling rack for about 15 minutes. Run a wet knife around the edges to loosen. Upend on lipped serving platter or cake pan. Poke holes using toothpick in top or cake. Pour warm glaze over. Allow to set before serving or wrap in plastic wrap and store in fridge until ready for use.

Tip: Usually better after made for 2 days.

Heaven is here again!

About this Recipe

Course/Dish: Cakes
Hashtag: #rum