Lovely moist cake. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago. Be sure to read all the way to the end first, if you have a cake mix with pudding in it.

1½ hours | 20 min prep
SERVES 10 -12

1 cup chopped pecans or chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.Butter flavored is REALLY good!))
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum or 1873 rum

Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum or 1873 rum

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.

Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.

If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.

Classic and easy! I made mini-bundts because I couldn't find my large bundt pan. The recipe made 12 baby bundts and they baked for about 30-minutes. I also added a teaspoon of the glaze in the bottom of the individual pans with the pecans to make the cakes release easier after baking. Thank you! This recipe will be a family favorite for a really long time!

P.S.This is Jeane talking..... I found that if you let your cake rest for 10 minutes after removing from oven, but before turning it out onto your cake pan,(and you reserve about 1/2 cup of syrup), but you poke holes in the cake with a bamboo skewer and you pour the cooled syrup onto the cake while it is still in your cake mold, you will have a very moist, and yummy tasting cake. After you put your cake on your cake pan, you can pour the reserved 1/2 cup over the cake for a glaze.

I make this a lot -it's a favorite and often requested by family and friends. I also give them as Christmas gifts. I have adjusted the amount of rum in the glaze to 1/4 to 1/3 cup since I find the original amount to be a little too strong.

I've also made it with coconut pudding and coconut rum and substituted flaked coconut for the nuts - very yummy too!

Absolutely delicious.

This sounds really good. We had wonderful Rum Cake in the BVI, I bet this is pretty close.

Jeane, I made your rum cake over the weekend, had some
friends over, everyone loved it...

I remove the cake from the pan after 10 minutes. I then pour half of the syrup into the pan and put the cake back in. I poke holes in the cake and pour the remaining half of the syrup over the cake. I let it sit for about 1/2 hour in the pan and then invert onto a platter. The cake tends to absorb the syrup more evenly that way.

Thanks!

Glad your friends liked it!

I'll have to try this next time.

Well, I must admit that I did it all wrong and still had an incredible cake. LOL I had an old yellow cake (outdated) and a box of Banana cream pudding, no bundt or tube pan, so I put a ceramic butter thing in the middle of a deep spring pan. I cooked the rum in the glaze and then added more after and it still looked beautiful and tasted heavenly. Thank you so much.

Sounds yummy