Real Recipes From Real Home Cooks ®

rum cake supreme

(2 ratings)
Recipe by
Holly H
Sandy, UT

This is one of those "family secrets" recipies that everyone in the family knows about, and pretty much doesn't share. But it's so good, that I decided to make an exception.

(2 ratings)
yield 10 +
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For rum cake supreme

  • 1 box
    cake mix, yellow (anything that goes with rum)
  • 1 box
    vanilla pudding mix, small (or flavor corresponding to cake)
  • 4
  • 1/2 c
  • 1/2 c
  • 1/2 c
    rum (dark is better, imo)
  • 1/4 c
  • 1 c
    powdered sugar
  • 3 Tbsp
    butter (can use up to one whole square, but this amount will give you a crunchy glaze)

How To Make rum cake supreme

  • 1
    Add the cake mix, small box of pudding, eggs, oil, water, and rum to a medium mixing bowl. My personal favorite is a pineapple cake mix (or add pineapple flavoring to a yellow cake mix).
  • 2
    Using hand mixer, blend until smooth (approximately 2-3 minutes.
  • 3
    Pour mix into well-greased and floured bundt pan (Pam for Baking is perfect for this)
  • 4
    Bake 50-60 minutes at 325° Let it sit for 5-10 minutes in the pan before turning it out of the pan onto a rack.
  • 5
    Prepare and cook the glaze. By the time it is done, the cake will be cool enough (warm, but not hot) to put it on.
  • 6
    Glaze Preparation: Put rum, butter, and powdered sugar into small/med saucepan.
  • 7
    Stirring constantly, cook over low/med head until boiling. Let boil 5 minutes.
  • 8
    Put cake on plate. Pour glaze over the cake (or use a pastry brush to get it into every nook & cranny).
  • 9
    Let cool so glaze hardens. Eat warm or cooled--tasty either way!