Kahlúa-Rum Cake

A delicious boozy cake to start the new year (or holiday season). I typically make it on New Year's Eve Eve. The longer the cake sits the better it tastes.

Yield: 14 servings ( Serving Size: 1 )
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  • Cake
  • 1 cup(s) pecans and/or walnuts chopped, toasted
  • 1 package(s) yellow or chocolate cake mix (Betty Crocker or Duncan Hines)
  • 1 18 1/2 oz. package(s) Jell-O Vanilla Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup(s) cold water or milk
  • 1/2 cup(s) Wesson Oil (Best Blend or Originial) or vegetable oil
  • 1/2 cup(s) Bacardi dark rum (80 proof)
  • 1/4 cup(s) Kahlúa Liqueur
  • Glaze
  • 1/2 cup(s) butter, unsalted
  • 1/4 cup(s) water
  • 1 cup(s) granulated sugar
  • 1/4 cup(s) Bacardi dark rum (80 proof)
  • 1/4 cup(s) Kahlúa Liqueur


  1. Cake: Preheat oven to 325°F. Grease and flour 10” tube or 12-cup Bundt® pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool for 25 minutes. Prick top (toothpick or bamboo skewer). Drizzle and smooth about a little less than half of glaze over top. Allow glaze to soak in, about 10 minutes. Invert on serving plate. Prick cake again. Pour rest of glaze evenly over the top and sides. Cake should absorb glaze. Repeat until all glaze is used.
  2. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Carefully stir in rum and Kahlúa as sugar-water mixture will be hot, the addition of the alcohol will steam when combined.
  3. Optional: Nuts are optional. Can also use your favorite brand of rum or Disaronno Originale Amaretto instead of Kahlúa. Can decorate the top with maraschino cherries, seedless grapes, or powdered sugar.
October 2013

This recipe is a personal recipe added by nfulks32 and has not been tested or endorsed by MyRecipes.

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