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Rum Cake

Barbara Peterman
Laura Peterman

  • 1 cup chopped pecans

Cake:

  • 18 ½ oz pkg yellow cake mix
  • 3 ¾ oz pkg vanilla instant pudding
  • 4 eggs
  • ½ cup cold water
  • ½ cup vegetable oil
  • ½ cup dark rum (80 proof)

Glaze:

  • ¼ lb margarine
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup dark rum (80 proof)

Preheat oven to 325°F. Grease and flour a 10 inch tube or 12 cup bundt pan. Sprinkle pecans over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt margarine in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Serve with whipped cream.

Optional: Decorate with border of sugar frosting or whipped cream.