Real Recipes From Real Home Cooks ®

miss kitty's rum cake

Recipe by
Donna Cease
The Villages, FL

This is a very moist cake that will bring friends back for seconds. I used coconut flavored rum because I love anything with coconut.

yield 16 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For miss kitty's rum cake

  • 1 pkg
    16 oz spice cake mix
  • 1 pkg
    3.4 oz instant vanilla pudding mix
  • 3/4 c
  • 1/2 c
    canola oil
  • 3/4 c
  • 4
    large eggs
  • 1-1/3 c
    coarsely chopped walnuts
  • 1/2 c
  • 1 c
  • 1 tsp
  • 1/2 c

How To Make miss kitty's rum cake

  • 1
    Combine cake mix, pudding mix, milk, oil, rum and eggs and beat on low speed 30 seconds. Beat on medium speed 2 minutes.
  • 2
    Fold in 1 cup nuts.
  • 3
    Pour batter into a greased and floured 10 inch plain or fluted tube pan.
  • 4
    Sprinkle with remaining 1/3 cup of nuts.
  • 5
    Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool cake in pan.
  • 6
    For the glaze, mix all ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour 1/3 over cake allowing some to flow over sides. Refrigerate remaining glaze.
  • 7
    Let cake stand for 1 hour. Remove from pan to cool completely; cover.
  • 8
    The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.
  • 9
    To remove cake easily use solid shortening to grease plain and fluted tube pans.

Categories & Tags for Miss Kitty's Rum Cake: