Classic Rum Cake with a Kick

Our neighbors are awesome, I know I have mentioned this before. There is one retired couple across from us that we have been very close with since we moved in. When we first moved here, we were working very hard and long hours. The neighbors had a key to the house to help take the dog out and just for a general emergency. We would randomly come home to a home cooked meal sitting on our counter (see I told you great neighbors!) Not only would we get home cooked meals, but we would get this Rum Cake, our favorite treat. We actually had a rum cake for our wedding cake. They gave me the recipe a few months ago to make a Rum Cake for my hubby for our anniversary. We had some other treats in the house around our anniversary, so I saved it for Mother’s Day.

I pulled together all the ingredients and realized I ran out of Captain Morgans Dark Rum. Thank goodness for a spare stash of Pussser’s Rum.

It’s a super easy recipe. Crush Walnuts and place them on the bottom of a flat bunt pan.

Mix together all the remaining ingredients and add to pan.

Cook for an hour and prepare syrup.  You know, the really low fat one with the stick of butter, cup of sugar and 1/2 cup of rum!

Once cake is cooked, drizzle on the top and make holes in the cake to be sure syrup seeps to the bottom.

So yummy, so easy – sure to be a family tradition.

Bob’s Rum Cake


1 cup chopped pecans or walnuts

1- 18 1/2 oz yellow cake mix

1 package instant vanilla pudding

4 eggs

1/2 cup water

1/2 cup vegetable  oil

1/2 cup dark rum (any rum will do as long as it’s dark- the darker the better the taste)


1 stick of butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Preheat oven to 325 degrees. Grease and flour 10″ tube pan with flat bottom. Sprinkle the chopped nuts evenly over bottom of tube pan. Mix all ingredients together (except glaze) pour over nuts and bake for 1 hour. Check to see if cake is done with a toothpick. Invert cake on a serving plate. Use something to pick cake so glaze will penetrate to the bottom.  For glaze: add water, butter and sugar in pan and bring to a boil for 5 mins. After water, butter and sugar mix has come to a boil, add rum. Once mixed, drizzle on top of cake. Use all glaze. Cake is best after setting for a day.


3 thoughts on “Classic Rum Cake with a Kick

  1. May 13, 2010 at 7:20 am

    WOW! Your neighbors are awesome! Lucky you!

  2. amy
    May 15, 2010 at 10:40 pm

    This looks and sounds so yummy! I will save the recipe to try soon.

  3. May 15, 2010 at 11:04 pm

    Thanks! Please let me know how you like it!

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