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8 February, 2018

Easy Rum Cake With Rum Frosting

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This easy rum cake recipe is made with dark rum and frosted with a rum glaze.  Great for your adult get togethers.  This recipe can be made with cake mix that has the pudding in it.  If you choose to use this type of cake mix, omit the pudding in the recipe and use 3 eggs instead of 4 and 1/3 cup vegetable oil instead of 1/2.  Get ready for a real mouth watering treat.

Rum cake is a classic treat throughout the Carribean.  Although, Carribean rum cake is much more dense as they use rum-infused fruits.  The Jamaican rum cake is also fruit laden but the fruit is soaked in many different liquors.  For you rum-lovers, where ever you are, and however it’s made, rum cake is a treat you won’t forget.

Be forewarned, the alcohol in rum cake does not burn off during the baking process.  You might want to consider this an adult only dessert.

Rum Cake Recipe


1 cup chopped pecans or walnuts

1 – 18-1/2 ounce package yellow cake mix

1 – 3-3/4 ounce package vanilla instant pudding mix

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup dark rum (80 proof)


Glaze Recipe

1 stick of butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum (80 proof)

Melt butter add water and 1 cup sugar.  Boil for 5 minutes, stirring constantly.  Remove from heat and add rum.

Preheat oven to 325 degrees.  Grease and flour 10″ tube pan or 12-cup bundt pan.  Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.  Pour batter over nuts.  Bake for 1 hour.  Cool.  Invert on a serving plate.  Poke the top.  Spoon and brush blaze evenly over tops and sides.  Allow cake to absorb glaze.  Repeat until all glaze is used up.  Optional:  Decorate with whipped cream.  As I mentioned above, the alcohol does not burn off during baking so please eat responsibly.

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