Russ's Rum Cake


(2 votes) 5 2

This is the best rum cake recipe you'll ever find.

Shared by ,
Necedah, WI

Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield



  • 1 pkg. yellow cake mix
  • 1 sm. pkg. instant vanilla pudding mix
  • 4 eggs
  • 1/2 C. Wesson butter oil
  • 1/2 C. water
  • 1/2 C. white rum
  • 1/2 to 1 C. pecans
  • Glaze:
  • 1/4 lb. butter
  • 1 C. sugar
  • 1/4 C. water
  • 1 oz. rum


This can all be dumped into a bowl together and beaten. Grease a bundt pan and pour 1/2 cup chopped nuts on bottom of pan. Pour cake batter in and bake at 325 degrees for 1 hour. Just before you remove the cake from the oven, make your glaze.  As soon as you remove it from the oven, take a toothpick, poke holes all over the top, and immediately pour the glaze over the whole cake. If it looks like there’s too much glaze, there isn’t. Let it soak down and then pour the rest on. Do not remove the cake from the pan until completely cool. When you put the cake on a plate, flip so the bottom becomes the top.

For glaze:
Boil the butter, sugar, and water for 1 minute. Remove from heat and add rum. Pour onto cake.

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