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Rum Cake

Course Dessert
Servings 12


  • 1/2 c. chopped pecans
  • 1 box yellow sour cream cake mix
  • 1/2 c. light rum
  • 1 lg. box instant vanilla pudding
  • 1/2 c. Water
  • 1/2 c. oil
  • 4 eggs

Rum Glaze

  • 1 c. sugar
  • 1 stick butter
  • 1/4 c. light rum
  • 1/4 c. Water


  • Preheat oven to 325 degrees.
  • Grease and flour a tube pan or 12-cup bundt pan.
  • Sprinkle pecans in bottom.
  • Mix remaining cake ingredients for 2 minutes.
  • Pour into pan and bake for 60 minutes or until toothpick comes out clean.
  • Cool 10 minutes and remove from pan and cool completely.
  • Mix together rum glaze ingredients and cook for 5 minutes.
  • Place cake on a plate and prick holes in top and sides of cake. Slowly spoon glaze over entire cake until it has absorbed all of the glaze.


This cake is best if made two or three days ahead of time and tightly wrapped with plastic wrap.