Rum Cake

Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all!

Yield: Makes 16 servings (serving size: 1/16 of cake)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 5g
  • Protein: 4g
  • Carbohydrate: 36g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 321mg
  • Calcium: 56mg

Ingredients

  • Cake:
  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 2/3 cup chopped pecans
  • 1 (18.25-ounce) package yellow cake mix
  • 1 (3.4-ounce) package vanilla instant pudding mix
  • 1 cup egg substitute
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup dark rum
  • Glaze:
  • 2 1/2 tablespoons unsalted butter
  • 1/3 cup sugar
  • 3 tablespoons water
  • 2 tablespoons dark rum

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.
  3. 3. Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.
  4. 4. While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.
  5. 5. Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.
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