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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.

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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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