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Old-School Boozy Rum Cake


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Rate this recipe 4.4/5 (53 Votes)


  • 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


Adapted from


Step 1

Preheat oven 325.
Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray.
Sprinkle nuts evently on the bottom of the pan.
In a large bowl, beat the eggs with a whisk. Stir in the water, oil, and rum. With the whisk or a hand mixer, add in the dry cake mix and the dry pudding.
Pour batter into pan, and bake for 50 minutes, or until done.
Cool cake for about 10-15 minutes, then invert onto serving plate and prick the top and sides with a fork.
While the cake is still warm, spoon the hot glaze over the top and sides, and continue spooning over the cake until most of the glaze is absorbed.
Melt the butter in a small saucepan.
Stir in sugar, water and rum, and bring to a boil, stirring constantly, for 5 minutes.
Remove from heat.

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