Rum Cake

Melanie B


I have been told that this is or is very similar to the Bacardi Rum cake recipe. All I know is that it is the BEST rum cake. Always super moist and delicious. I love to make this for Christmas, Thanksgiving and Easter.

I got this recipe well over 20 years ago from my friend's neighbor who made it for his birthday. It took me months to get the lady to part with her recipe. I still have the battered up paper she wrote it on in my recipe files. It has been used many times.

★★★★★ 3 votes
10 Min
50 Min


1/2 c
pecans, chopped
1 box
yellow cake mix without pudding in the mix
1/2 c
light rum
1/2 c
vegetable oil
1/2 c
eggs room temperature
1 box
instant vanilla pudding (small)


1Grease & Flour a Bunt Pan.
Sprinkle Pecans In The Bottom of The Pan.
2Put Remaining Ingredients In a Mixing Bowl.
Mix 2 Minutes.
3Bake, at 325 for 50 to 60 minutes (or until cake springs back when touched).
Do Not Over bake.
4About 5 Minutes Before Cake Is Done, make hot rum glaze.
61 c sugar

1 stick butter

1/2 cup light rum

Put ingredients in saucepan and bring to a boil. Let boil for 2 minutes.
7Do NOT remove the cake from the pan when it is done baking. Take cake out of the oven and pierce with a meat fork. Pour the entire pan of glaze over the top VERY SLOWLY. It will seem like there is too much glaze for the cake, but be patient. It will take it all. Let the cake sit on a wire rack for 30 minutes to absorb the glaze. Turn over onto a serving tray and let cool for an hour.

About Rum Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American