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Cake with Rum Glaze

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Cake Desserts


  • 1 c Chopped nuts; optional
  • 1 Box (18oz) yellow cake mix; package
  • 1 pk (3-3/4oz) instant pudding mix, package
  • 4 Eggs
  • 1/2 c Oil
  • 1/2 c Dark rum
  • 1/2 c Water
  • 1/4 lb Butter; melted
  • 1/4 c Water
  • 1 c Sugar
  • 1/2 c Rum


Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while making glaze.
GLAZE: Boil butter, water, and sugar for 5 minutes. Remove from heat and stir in 1/2 cup rum. (Beware of STRONG vapors!)
EITHER (a) poke holes in bottom of cake still in pan and spoon glaze over cake. Then invert onto serving plate. OR (b) invert on serving plate, poke holes in top of cake and spoon glaze over.
NOTES : ***If cake mix already contains pudding, omit instant pudding, use 3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil replacement for oil. 1 1/2 cups or 2 cups of rum makes a stronger acke. Tastes better second day. Have used flavored cake mix (i.e. lemon or strawberry) and used flavorerd rum (coconut rum) DELICIOUS!!!! Recipe by: Dave's friend
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Francis X. Castellano" <> on Nov 7, 1997