Rum Cake Supreme

Holly H


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 votes

25 Min
1 Hr



  • 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!

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