Rum Cake

1 cup pecans, chopped
1 box yellow cake mix*
instant pudding
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup good rum (dark or light) 80 proof

Rum Sauce
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum


  • Pre-heat oven
  • Grease and flour an 10 inch bundt or tube pan.
  • Sprinkle chopped nuts over bottom and pan.
  • Mix all ingredients together and pour nuts.
  • Bake for 1 hour, check cake with a toothpick after 50-55 minutes. When finished do not unmold
  • Cool on wire rack and follow directions below for adding sauce while cake is hot from oven.

Rum Sauce:

  • Combine all ingredients in saucepan, bring to boil for 1 minute.
  • Be attentive, the saucepan, bring over quickly.
  • While cake is still hot and still in the pan, puncture all over with serving fork.
  • Pour hot rum sauce over cake, do this slowly carefully.
  • Let cake cook in pan, then invert on a serving plate.

*If you use a cake mix with the pudding already added, omit the pudding in the above recipe. Use 3 eggs, not 4 reduce oil from 1/2 cup to 1/3 cup.

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