Easy Rum Cake

This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.

Serves: 16
  • Cake:
  • Butter Rum Glaze:
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum flavor in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan.

  • Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

  • Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.

Nutrition information

(Amount per serving)

  • 334Calories: 334Cholesterol: 75mg
  • Sodium: 383mgProtein: 3g
  • Total Fat: 18gFiber: 1g
  • Carbohydrate: 40g