Rum Cake

I got this out of a little pamphlet the local liquor store gave out many years ago. It’s still the best one I’ve used. Use a bundt pan for this. From Bacardi.

1 box yellow cake mix

1 3 3/4 oz Jell-O Vanilla instant pudding and pie filling

1 C chopped walnuts or pecans

4 eggs

1/2 C cold water

1/2 C oil

1/2 C dark rum


1 stick butter

1 C sugar

1/4 C water

1/2 C dark rum

Preheat oven to 325°.

Mix cake ingredients together and pour into greased and floured bundt pan. Bake for 60 minutes or until done.

Let cool completely and invert onto platter. Prick top  to allow glaze to penetrate. Drizzle glaze over top.


Melt butter in small saucepan. Stir in water and sugar. Bring to boil and do so for 5 minutes. Remove from heat and allow to cool before stirring in rum.

Note: be sure the Jell-O is Instant.

This entry was posted in Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s