Rum Cake
A rum cake recipe that is delicious, and our family’s favorite. We love to make it, we love to share it, and we love to eat it.
Rum Cake
: Explore with taste
Recipe type: Dessert
Cook time:
Total time:
Ingredients
- 1 cup chopped pecans or walnuts
- 1 (18½ oz.) pkg. yellow cake mix
- 1 (3-1/2 oz ) package of Jell-O Vanilla Instant pudding & pie filling
- 4 eggs
- ½ cup cold water
- ½ coconut oil
- ½ cup coconut rum
- Glaze
- ½ lb butter
- ¼ cup water
- ¾ cup granulated sugar
- ½ cup coconut rum
Instructions
- Preheat oven to 325 F.
- Grease and flour a 10” tube pan or a Bundt pan and sprinkle nuts on the bottom of the pan.
- In a bowl, combine cake mix, instant pudding mix, eggs, water, oil and rum and beat for 4 minutes on medium speed.
- Pour mix into pan over nuts and bake for 1 hour.
- Cool for 15 minutes on cake rack. Meanwhile, prepare glaze by melting the butter.
- In the melted butter, add the water and the sugar and boil 5 minutes, stirring constantly.
- Stir in the rum and turn off stove.
- Place cake on a serving plate, and poke holes on the top. Pour syrup glaze all over it, allowing it to sink into the cake.
- Optional: Decorate with maraschino cherries and border of sugar, frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
'