Legendary Rum Cake



This legendary, classic cake is easy, delicious, moist and gets better with age. It is a wonderful treat to keep in the freezer for unexpected guests. Smaller cakes can be prepared in mini or small Bundt pans. No one will know that this fabulous cake was not "made from scratch".


1/2  cup rum (light)
1 cup glazed or plain pecans 
1  box yellow cake mix (parve, like Duncan Hines)
1 - 3 1/2 ounce package vanilla instant pudding mix (parve, like Jello brand)
4 eggs
1/2 cup vegetable oil
1/2 cup cold water

Rum Glaze:
1/2 cup rum (light)
1/2 stick parve margarine (like Earth Balance)
1 cup sugar
1/4 cup water


Preheat oven to 325º˚F. Grease and flour a 12-cup Bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, rum, oil and water. With electric mixer, beat at low speed until moistened, then at high speed about 2 minutes. Pour batter over nuts. Bake 1 hour on middle rack, or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

Melt margarine in a pan. Stir in sugar, water and rum. Bring to boil and simmer 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a mini skewer or toothpick. Spoon/brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is used. Cool completely before slicing.

Serve at room temperature. To make ahead and freeze, wrap well and it will stay moist and fresh for weeks. Thaw overnight on the counter before serving.


Yield: Serves 16

Kitchen Tip:  Cake Pan Size Conversions – Want to make the above cake in smaller sized pans? Find out how to determine what you need by referencing this Cake Pan Conversion Chart.

Recipes: Desserts, Cake, Parve, Kosher

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