1 cup pecans, chopped 1 package yellow cake mix, no pudding mix 1 package instant vanilla pudding mix 4 eggs 1/4 cup cold water 1/2 cup vegetable oil 1/2 cup Bacardi rum Glaze 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi rum
Preheat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake about one hour. Cool for approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all glaze has been absorbed.
Glaze: Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake.
Use dark 80 proof rum for Grand Cayman Island Rum Cake version
I use flavored rum such as Cruzan vanilla or coconut.It has a less alcohol taste.My family loves it.
Guest Foodie December 13, 2013 REVIEW:
This is a great cake once you cool it before adding the liquor. Be sure there are no Alcoholics in the tasting crowd.
Guest Foodie November 14, 2013 COMMENT: does this mean if you use a cake mix you don't need the pudding mix...that's how I take it??
CDKitchen Staff Reply: The ingredients list states to purchase the cake mix that doesn't have pudding already in it (like some do). You need to add the pudding mix as a separate ingredient.
Member since: Oct 6, 2001
Sparkydog October 18, 2013 REVIEW:
Super easy and always turns out great! I make this at least twice a year and there is never anything left.
Guest Foodie October 2, 2013 REVIEW:
Best rum cake I think I've ever had!
too wise December 5, 2009 COMMENT: does this cake need refigeration or will it keep at room temp, how long...thanks
rah November 17, 2009 REVIEW:
I didn't think this cake was very good. It had too much rum for my liking. Maybe it would taste better if I put less in.
jolly joyce January 10, 2009 REVIEW:
I make this cake for every function I have and it's still a big hit.
Mary December 18, 2008 REVIEW:
I have made this cake for several years and it is really wonderful. I have been requested to bring it as a dessert at family Christmas dinners. I always make one to have on hand between Christmas and New Year's to serve when people drop by. The sauce is delicious--I warm it up in the microwave --not super-hot-- and put it in a pretty pitcher so guests can pour some on their portion. I use a dollop of whipped cream/coolwhip. The spiced peaches sounds good, too, and I think ice cream with the warm sauce would also be very good.
Arlene December 9, 2008 COMMENT: I'm going to make this for Christmas. The recipe doesn't indicate dark or light rum. What did you use?
Queenofpollock November 20, 2008 REVIEW:
I have made this cake many, many times, over the years, and it's absolutely wonderful! In answer to a reviewer's question, yes, you can freeze it for serving at a later time. I've never had a problem with this.
ndutyme January 2, 2008 REVIEW:
This cake was awesome. However, if you don't have the bunt pan or loaf pan using regular cake pans. Just go easy on the glaze you will not use all of it. If you do, you are going to only have a RUM cake not a CAKE with RUM. (Get ready!!)
food taster November 14, 2007 COMMENT: can anyone out tell if you can freeze a rum cake after cooking ot serve at a later date. thanks
LeChef December 22, 2006 REVIEW:
I have made about six rum cakes since getting the recipe from this website last year. It is very easy to make and always turns out great! From start to finish it only takes about 1.5 hours and it's always very consistant.
deb March 10, 2006 REVIEW:
This is a great cake to entertain with and it always gets BIG reviews. I like to serve with Rummy Peaches spooned over ea slice...I heat a can of sliced peaches on the stove, adding butter and a bit of rum, then let it cook down a bit. Yum!!