easy rum cake

smalltownwoman avatar
By Beth Pierce
from Old Monroe, MO

A moist easy Rum Cake with a butter rum glaze that comes together quickly using a yellow butter cake mix. In less than fifteen minutes prep time you have the perfect dessert for potlucks, family reunions and holiday parties.

serves 16
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For easy rum cake

  • 3/4 c
    chopped pecans
  • 1 pkg
    butter cake mix
  • 1 pkg
    instant vanilla pudding mix
  • 4
    egg
  • 1/2 c
    milk
  • 1/2 tsp
    vanilla
  • 1/2 c
    vegetable oil
  • 1 c
    rum (plain or spiced)
  • 1/2 c
    butter
  • 1 c
    sugar
  • 2 Tbsp
    water

How To Make easy rum cake

  • 1
    Preheat oven to 325 degrees. Grease and flour a 9 or 10 inch Bundt pan. Sprinkle pecans in the bottom of the bundt pan.
  • 2
    In a large bowl combine cake mix and pudding mix, eggs, milk, vanilla, vegetable oil and 1/2 cup rum. Using a mixer beat on low for about 2 minutes or blend well with a spoon. Pour in prepared pan.
  • 3
    Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
  • 4
    Meanwhile combine butter, sugar and water in small saucepan. Bring to a boil over low heat stirring constantly. Continue to boil for 3-4 minutes while stirring. Remove from heat; slowly and carefully add 1/2 cup of rum.
  • 5
    When cake is done and removed from oven pour half the glaze over the bottom and down the sides of cake while it is in the pan. Wait 15 minutes; invert the cake on to serving dish. Brush the removing glaze over the tops and sides of the cake.
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