Rum Cake

I don’t generally like using box mixes as the base for a recipe, but this looks intriguing enough to try sometime.


  • 1 box yellow cake mix
  • 1 box vanilla pudding mix
  • 4 eggs
  • 1/2 c. vegetable oil
  • 1/2 c. Bacardi Gold or Captain Morgan
  • 1/2 c. water
  • crushed pecans (amount variable to personal preference)


  • 1 stick butter
  • 1 c. sugar
  • 1 c. Bacardi Gold or Captain Morgan
  • 1 c. water

Preheat oven to 325 F.

In electric mixer, combine cake mix, pudding mix, eggs, oil, 1/2 c. rum, and 1/2 c. water.  Mix well.

Spread crushed pecans into bottom of cake pan (pan size not specified; will update).  Adjust pecan quantity as desired.

Pour cake batter over pecans.  Bake 55 minutes.

While cake is baking, place all 4 glaze ingredients in a medium pot on stove.  Heat on low, stirring occasionally, until it begins to bubble.  Do not allow sugar to caramelize; remove from heat once you see little bubbles start rising.

Once cake is done baking, pry sides away from pan with soft spatula.  Then pour cake glaze into sides of pan and over the top; allow to cool.  Serve directly from pan.

source: Redditor bradymueller


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