Rum Cake

Rum Cake Recipe

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Bryson Hatfield


I came across this recipe on the back of a box of Rum Extract from McCormick several months ago. I made it for a Christmas dinner and it recieved rave reviews. However, if you're looking for a more adult like cake, skip the extract and add real rum about 1/2 cup to cake and icing.

★★★★★ 1 vote


1 pkg
yellow cake mix
1 pkg
vanilla instant pudding
4 large
1 c
1 stick
butter or margarine, softened
2 Tbsp
mccormick brand imitation rum extract
1 c
chopped pecans


1/2 c
granulated sugar
1/2 stick
butter or margarine
2 Tbsp
1/2 tsp
mccormick brand imitation rum extract


1Preheat oven to 350 degrees. Grease and flour a 10 inch tube or bundt pan. Line bottom of pan with chopped pecans. Beat all ingredients for cake until smooth. Pour into pan. Bake for 1 hour; cool for 15 minutes.
2Gradually bring sugar, butter and water to a medium boil, stirring constantly. Boil 1 minute. Stir in extract; spoon or brush over slightly cooled cake.

About Rum Cake

Course/Dish: Cakes