Rum Cake, Barb

Rum Cake, Barb Recipe

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Megan Stewart


Suddenly I seem to find either rum cakes or lemon flavors...neither are ones I have been great fans of in the past. I do, however, remember this one fondly, served at a dinner party along with a good dollop of some great vanilla bean or French vanilla ice cream!


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  • 1/2 c
    chopped pecans
  • 1/2 c
  • 4
  • 1/2 c
    light rum
  • 1/2 c
    vegetable oil
  • 1 small
    vanilla instant pudding
  • 1
    butter yellow cake mix (barb uses betty crocker one)

  • 1 c
  • 1/4 c
    light rum
  • 1/4 c

How to Make Rum Cake, Barb


  1. Grease and flour bundt pan. Crumble nuts in bottom. Mix cake mix and pudding. Add rum, water, oil and eggs. Mix 2 min. Pour in pan. Bake at 325 degrees 50-60 min. Remove from oven. Pour hot rum glaze over cake. Cool in pan 30 min, then remove top side up.
  2. Hot Rum Glaze:
    Make before cake is done. Boil 2-3 min. Pour over while hot.

Printable Recipe Card

About Rum Cake, Barb

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

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