Rum Cake


  • 1 cup pecans, chopped
  • 1 18 1/2 oz yellow cake mix
  • 1 3 3/4 oz Jello Vanilla Instand Pudding & Pie Fill
  • 4 eggs
  • 1/2 cup dark rum
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • Glaze:
  • 1 cube butter
  • 1 cup granulated sugar
  • 1/2 cup dark rum
  • 1/2 cup water


  • Preheat oven to 325 F. Grease and flour a 10" tube or 12 C bundt pan. Sprinkle nuts over bottom (of pan..not yours). Mix all cake ingredients together. Pour batter over nuts (no, not in the room, in the pan). Bake 1 hour. Cool. Invert on plate. Prick top and drizzle and smooth hot glaze evenly over top and sides. Allow cake to absorb and repeat until glaze is used up.
  • Glaze: Melt butter and stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.


  • NOTES:
  • NOTES : Yes, this is a "cake mix" Mom calls me a "cake mix snob"...but it really works and deliciously! Use this recipe without the glaze or the nuts on the bottom of the pan for the Italian Christmas Cake. Or, serve it with the glaze with a "dollop" (thats what they say in real cookbooks) of homemade whipped cream. Mmmmmm.
  • SERVINGS: 10
  • SOURCE: Betty Gerard