Every Day's a Holiday Rum Cake

Yield: 12 servings
Community Recipe from


  • 1 cup(s) Pecans or walnuts Chopped
  • 1 18 1/2 oz yello cake mix
  • 1 box(es) Vanilla pudding (3 3/4 oz)
  • 4 Eggs
  • 1/2 cup(s) Vegetable oil
  • 1/2 cup(s) Cold water
  • 1/2 cup(s) Dark rum
  • Glaze
  • 1/4 cup(s) butter
  • 1 cup(s) Sugar
  • 1/4 cup(s) Water
  • 1/2 cup(s) Dark rum


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10" tube pan or 12 cup bundt pan.

  3. Chop nuts and sprinkle evenly over bottom of the pan

  4. Mix remaining cake ingredients together until blended. Pour tater over nuts. Bake on middle rack 50-60 minutes.

  5. While cake is baking prepare glaze: melt butter in heavy sauce pan. Add water and sugar. Boil for 5 minutes stirring constantly. Allow to cool. Stir in rum.

  6. Remove cake from pan and allow to cool for 10 minutes. Loosen edges of cake from pan and invert onto dish with nut side up. Pierce butted top with fork and drizzle glaze over cake.

  7. Allow cake to sit at least 24 hours to absorb glaze.

  8. Variations: use different pudding flavor and or flavored rum.
June 2012

This recipe is a personal recipe added by dswartzel and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Every Day's a Holiday Rum Cake Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy