| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups pecan pieces, reserve 1/4 cup
- 4 whole eggs
- 1/2 cup water
- 1/2 cup canola oil
- 1/2 cup gold rum, Bacardi
- 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
- 1 cup granulated sugar
- 1/4 cup water
- 1 stick butter
- 1/2 cup gold rum (recommended: Bacardi)
Instructions
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 798 |
| Total Fat | 43 g |
| Saturated Fat | 11 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 7 g |
| Cholesterol | 110 mg |
| Sodium | 521 mg |
| Serving Size | 1 of 8 servings |
| Calories | 798 |
| Total Fat | 43 g |
| Saturated Fat | 11 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 7 g |
| Cholesterol | 110 mg |
| Sodium | 521 mg |
Reviews
Is anyone else bothered by the alcohol flavor??
I’ve made this for years and I love it! The only thing is did you mean to say only 1 oz pudding mix? The smallest pudding mix is 3.4 oz.
Easy and delicious. My family asks for it on special occasions all the time.
My mom always made this cake when I was growing up & I make if often for get togethers or for work and everyone devours it. One time, I used all the ingredients except I used a chocolate cake mix, chocolate pudding and Jagermeister and it tasted like a chocolate cherry – delish! Don’t worry about the cake mix size, it still comes out great and very moist.
Turns out perfect, turned off at 45 mins and left in oven 5-10 more mins. Wait 2 hours befor flipping it out and glazing
I have made this recipe for years and it comes out perfect every time. It is a family favorite during holidays and special occasions.
Update: Even thought they have decreased the ounces of the cake mixes, I still use this recipe unmodified and it still comes out great, moist, delicious and soaked in the rum glaze which is the best part.
The only cake mixes I can find are 15.25 oz. How do I modify the other ingredients for this smaller box mix? Thanks.
Incredibly moist and delicious!
This rum cake recipe has been a hit for me for over 3 years. I dont put nuts in it due to my son’s nut allergy, however it still comes out very good.
I made this recipe four times in the last 3 months! It’s perfect for gift giving. Definitely tweak it to your taste and see what reviews you appreciate. The one that really saved me was let it cool for about
2 hrs before removing from Bundt Pan. Have Fun with this enjoy! (Aug 2020)
2 hrs before removing from Bundt Pan. Have Fun with this enjoy! (Aug 2020)
(Nov 2021) this is still my go to recipe! Just checking to see what other tweaks ones have made to personalize it.