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Yum Rum Cake

Moist rum cake made with mixes.
Always a hit."


1 c. chopped walnuts
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Rum (dark)

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Rum (dark)


Preheat oven to 325 degrees. Grease and flour a 10-inch tube or a 12 cup bundt pan. Sprinkle with walnuts. Mix all ingredients together and pur batter over nuts. Bake for 1 hour. Cool and invert on serving plate. Prick top with ice pick or similar tool.

Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and smooth evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Cake becomes more and more moist with time.

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Nutritional Information
Per Serving

no nutrition information available

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