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Rum Cake


This rum cake is very easy and very delicious! Make it for a special occasion or no occasion at all. You can find the recipe on page 118 of Celebrate Colorado.



  • 1 (18-ounce) package yellow cake mix
  • 1 (4-ounce) package vanilla instant pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup light rum
  • 1 cup chopped pecans


  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/4 to 1/2 cup light rum
  • 1/4 cup water


For the cake:

  • Preheat oven to 350 degrees.
  • Combine the cake mix, pudding mix, eggs, water, oil, and rum in a bowl and mix well.
  • Sprinkle the pecans onto the bottom of a greased bundt pan.  Pour the batter into the pan.
  • Bake for 35-45 minutes, or until the cake tests done.  Cool in the pan for 15 minutes.
  • Invert the cake onto a serving plate.  Poke holes in the cake with a bamboo skewer.

For the glaze:

  • Combine the butter, sugar, rum, and water in a small saucepan and heat until the butter is melted and the sugar is dissolved, stirring frequently.
  • Pour the warm glaze slowly over the cake.

Serves 12

Read a JSL member’s review of this recipe here.

Nutrition Information

Nutrition information calculated using My Fitness Pal.  This data assumes you used 1/2 cup of rum in the glaze..

Per serving:

Calories: 1068
Fat: 27.8 g
Cholesterol: 90.5 mg
Sodium: 2595.5 mg
Potassium: 79.4 mg
Carbohydrates: 193.3 g
Fiber: 0.9 g
Sugar: 145.3 g
Protein: 3.9 g
Vitamin A: 7.1% D.V.
Vitamin C: 0.2% D.V.
Calcium: 9.5% D.V.
Iron: 12.8% D.V.

Percent Daily Value based on a 2,000 calorie/day diet.