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Rum cake recipes - 10 recipes

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Top rated Rum cake recipes

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This cake is loaded with rum! The glaze is so sweet and buttery, and the cake is so moist, you'll want to eat the w

  • CAKE:
  • 1 (18-ounce) box yellow cake mix
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 4 whole eggs
  • 1/2 cup water, cold
  • 1/2 cup canola oil
  • 1/2 cup rum, dark or light
  • 1 cup pecans, finely chopped
  • Brown sugar (optional)
  • GLAZE:
  • 1 1/2 stick butter
  • 1/4 cup water
  • 1 1/2 cup sugar
  • 3/4 cups rum, dark or light
4.2/5 (81 Votes)

By

Mix cake mix, pudding mix, eggs, oil, rum and water

  • Cake:
  • 1 pkg. yellow cake mix
  • 1 pkg. instant vanilla pudding
  • 5 eggs
  • 1/2 cup oil
  • 1/2 cup rum
  • 1/2 cup water
  • 1/2 cup walnuts, chopped
  • Rum Glaze:
  • 1/2 cup butter
  • 2 oz. water
  • 1 cup sugar
  • 1/2 cup rum
4.6/5 (34 Votes)

By

Cake Preheat oven 325. Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray

  • 1 cup chopped walnuts
  • 3 eggs
  • 1/2 cup cold water
  • 1/3 cup canola oil
  • 1/2 cup Bacardi Gold rum
  • 1 package Duncan Hines Classic yellow cake mix
  • 1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
  • Glaze
  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi Gold rum
4.4/5 (54 Votes)

By

This delicious and moist rum cake topped with a butter rum glaze is always a huge hit with family and friends

  • BUTTER RUM GLAZE:
  • Non-stick cooking spray
  • 1 cup walnuts, chopped
  • 3 cups all-purpose flour
  • 3.4 ounce box instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup light rum
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1/4 cup light rum
  • 1/4 cup water
4.3/5 (32 Votes)

By

BACARDI RUM CAKE (tube-pan style) This fabulous rum cake was introduced in magazine ads back in the 1980's

  • Ingredients:
  • 1 cup chopped pecans or walnuts
  • 1 box (2 layer) yellow cake mix
  • 1 4-serving box instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • Rum glaze (recipe follows)
  • RUM GLAZE
  • 1 stick of butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum
4.1/5 (41 Votes)

By

Bring to a slow boil and stir constantly for 5 minutes

  • Cake:
  • 1 c chopped nuts (walnuts or pecans)
  • 1 (18.25oz) Golden Yellow cake mix
  • 1 (3 3/4 oz) pkg. vanilla instant pudding mix
  • 4 eggs
  • 1/2 Bacardi rum
  • 1/2 c water
  • 1/2 c oil
  • Glaze:
  • When cake has only a few minutes remaining make glaze.  Melt in a small pot:
  • 1 stick butter
  • Add:
  • 1 c sugar
  • 1/4 c water
4.4/5 (21 Votes)

By

PREHEAT oven to 325° F. Grease 12-cup bundt pan

  • 3/4 cup chopped pecans
  • 3 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • RUM BUTTER GLAZE
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract
4.1/5 (19 Votes)

By

Aunt Jean’s Gluten-Free Rum Cake is the perfect recipe to satisfy your rum cake cravings without sacrificing your...

  • CAKE:
  • 1 cup chopped pecans
  • 1 (about 20-ounce) Gluten-free Yellow cake mix, Betty Crocker gluten-free mix will not work
  • 1 (3.75-ounce) package instant vanilla pudding
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup dark rum
  • GLAZE:
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/4 cup dark rum
  • 1/4 cup water
3.7/5 (12 Votes)

By

- (reprinted with the publisher's permission from The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn, NY: Workman, ...

  • 1/2 cup finely chopped pecans (optional, see Note)
  • 1 package (15 ounces) yellow gluten-free cake mix
  • 1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1/3 cup Bacardi dark rum (The Cake Mix Doctor says it's okay to use light rum too which I did)
  • 1/4 cup water
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • For the buttered rum glaze
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup lightly packed light brown sugar
  • 3 tablespoons Bacardi dark rum
0/5 (0 Votes)

By

Cake: Preheat oven to 325 degrees F

  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum
0/5 (0 Votes)

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