Rum Cake

Darci Juris


Inspired from a visit to the Cayman Islands, the sweet, rich flavor of the dark rum truly makes this recipe addicting. A fun variation is to use miniature cake or muffin pans, to create individual servings that can be easily served for a party, or wrapped as gifts. Plus, the smaller the size, the more rum glaze per serving which definitely adds to the moisture and zing of the cake.

★★★★★ 2 votes
30 Min
1 Hr


1 c
chopped walnuts
1 pkg
yellow cake mix
1 pkg
instant vanilla pudding mix
1/2 c
1/2 c
vegetable oil
1 c
dark rum
1/2 c
butter, cold
1/4 c
1 c
1/2 c
dark rum


In a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1 cup of rum.
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan (or mini pans). Sprinkle chopped nuts evenly over the bottom of pan.
3In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ water,½ cup oil and ½ cup of rum. Blend well. Pour batter over chopped nuts in pan.
4Bake for 60 minutes, or until a toothpick inserted comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate. If baking a large cake, gently poke small holes with a kabob spear (or small knife) into the cake.
5Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.

About this Recipe

Course/Dish: Cakes