Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all!

Martha Condra
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.

  • Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.

  • While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.

  • Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.

Nutrition Facts

300 calories; fat 14g; saturated fat 3g; mono fat 6g; poly fat 5g; protein 4g; carbohydrates 36g; fiber 1g; cholesterol 6mg; iron 1mg; sodium 321mg; calcium 56mg.