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Delicious Rum Cake

  • Makes one tube cake.


  • Cake 1/4 cup chopped pecans or walnuts
  • 1 (18-1/2-oz.) pkg. yellow cake mix
  • 1 (3-3/4-oz.) pkg. Jell-O instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson oil
  • 1/2 cup light rum (80 proof) Glaze
  • 1/4 lb. butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup light rum


Preheat oven to 325°. Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. In a medium bowl, mix all cake ingredients together. Pour batter over nuts. Bake one hour.

Meanwhile, make glaze by melting butter in saucepan. Stir in water and sugar. Boil for five minutes, stirring constantly. Remove from heat. Stir in rum.

Cool cake in pan. Invert on serving plate. Prick top and sides with fork. Drizzle and smooth glaze evenly over top and sides. Go over all cake to absorb glaze. Repeat until glaze is used up. You can decorate top with additional chopped pecans if you wish.

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