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Best Ever Rum Cake with Glazed Icing

Best Ever Rum Cake with Glazed Icing

5 from 24 votes

Ingredients
  

Rum Cake

  • 6-8 pecans divided into halves
  • 18 ounce package of yellow cake mix with pudding in the mix
  • 1/2 cup rum light or dark
  • 1/2 cup cold water
  • 1/2 cup Vegetable oil
  • 4 large eggs

Hot Rum Glaze

  • 1 cup sugar
  • 1 stick butter
  • 1/4 cup rum
  • 1/4 cup cold water

Instructions
 

Rum Cake

  • Grease and lightly flour a bundt pan.
  • Arrange the pecan halves in the bottom.
  • Put the cake mix in a large mixing bowl, add the rum, water, oil and eggs.
  • Mix with an electric mixer for 2 minutes and pour batter into pan(s).
  • Bake at 325 degrees for 50 minutes; cake is done when an inserted toothpick comes out clean.

Hot Rum Glaze

  • Immediately after the cake comes out of the oven, place the ingredients in a medium-size saucepan and bring to a boil, stirring constantly to keep from sticking.
  • Let it boil for 2 minutes, continuing to stir constantly.
  • With hot cake still in pan(s), use a large spoon or small ladle to pour the glaze over the cake so its runs over the top and down the sides.
  • The space on the sides will fill up, but the glaze will soon be absorbed into the cake. Leave cake in pan for another 30 minutes.
  • Turn upside down onto a serving plate., tapping on the bottom if cake does not fall out immediately.
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