A quick, delicious, and moist recipe for spice buns that the whole family will adore. The finest way to enjoy a Jamaican spice bun is with old Cheddar cheese.
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup rum
- ½ cup chopped pecans
- 3 tablespoons butter
- ¼ cup water
- 1 cup white sugar
- ½ cup rum
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 381 mg |
| Sugars | 36 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Family loves it. My just passed and it was her favorite always made it for her birthday Dec 24. I’m making one for her memorial tomorrow all her favourite things
I too have been making this cake for many years. I like to use Marsala wine instead of rum. I don’t make a glaze, I just dust with powdered sugar. It’s alway a hit.
I’ve been making this rum cake for many years. You can omit the nuts if you’ve got any nut allergies in the family (we do). A note on the pudding mix, if the box is 1.5oz it’s possibly the sugar free variety, so no need to use more, one box of instant is enough either way. If you want to make it kid friendly, just omit the extra glaze and serve it on the side to the adults. The alcohol in the cake evaporates during baking leaving only the flavor behind.
Awesome
I’ve been making this cake over 50yrs, it was a version from Bacardi rum & cake mixes used to include pudding and have gotten smaller. What I’ve learned: cake come out fine without the pudding, I make the glaze in the microwave, bring it to a boil, remove & carefully pour in rum. I’ve made this with Southern Comfort and our new favorite is a Walnut Liqueur. I just made one today, I let it cool 5 minutes, carefully remove cake, poke holes, pour 3/4 glaze in bundt pan and carefully replace cake. Pour remaining glaze around sides. Let it soak about 15min & flip over on serving dish. I have found that if you leave it too long ,the sugar can crystallize and you will have white chunks…hope you’ve benefited from my mistakes over the years
Someone had given us a good quality dark rum (which we don’t typically drink) direct from the Caribbean. I made this cake with it and ended up using the rest of the bottle making several more. The family loves this recipe.
So just my 2 cents. The glaze. As people said, the recipe was unclear. My first burned because there were no clear guidelines to follow. On my second attempt, I only cooked for 7 minutes and it was good. Extra nuts in the cake or it was too plain. Our guests thought it very good, the second attempt, not the first!
Easy recipe, even for a beginner. I live at high altitude; my Glaze didn’t thicken so I added a bit of the same instant pudding that’s listed in the recipe, and that worked.
Wonderfully moist delish cake
I’m going to assume that this is an adults only cake?
I’m not the Mom that this recipe is named for, but I am the Mom who has been making this recipe for the last 50 years! It’s a wonderful cake for the holidays! I mix grated orange rind in the glaze, I don’t use nuts in this recipe and brush the glaze all over the warm cake with a pastry brush. This cake is my family’s favorite Christmas cake recipe!
Recipe is great, Step 4 & 5 directions are not so much! when in the Bundt pan, the ‘bottom’ IS the ‘top’! when turned OUT of the pan, the ‘top’ IS the ‘bottom’! It appears you remove it from the pan to a bowl or plate rather than a cooling rack! The reviewer who poured the glaze over it all right in the pan has the right idea, provided the cake is loosened away from the sides and center cone first so glaze runs down & gets absorbed all around. Toothpick holes really don’t allow enough glaze to be absorbed in the middle of the cake from either end.
This was a hit last Christmas when I went to and EOY church cell group. It was delicious. I will definitely be making it this Christmas.
Recipe is awesome and easy to follow
This is my go to Run Cake! I turn it into cupcakes for Christmas and top it off with rum frosting. Delicious!
Very good. My family loved this. I don’t love using box mixes but it definitely makes it easier to make.
my mom used to make rum cakes for Christmas every year but couldn’t remember the recipe. I made this one and it tasted exactly the same but maybe even a tad better. super moist and delicious. thank you for sharing. I made it exactly as written and it was perfection!
I think 60 minutes was too long to cook this. I made another recipe today and the cake instructions were the same as this except added vanilla. It instructed to cook it for 40-45 minutes and that was perfect.
I added 3 oz flour to the 15.25 oz cake mix, and a 1/2 tsp baking powder to the dry ingredients. Thanks Google!
My grandma marge had the same recipe as a kid growing, it’s still a family favorite! Thank you for posting this
This turned out great