Rum Cake visitor and frequent contributor, Rachel Cala, sends us her famous Rum Cake recipe that her family has been enjoying for over 20 years!


For the cake:

  • 1 cup chopped pecans or walnuts
  • 1 package yellow cake mix
  • 1 package instant pudding and pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum, such as Bacardi

For the glaze:

  • 1/4 pound butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup rum


Preheat oven to 325°F.  Grease nd flour 10 inch tube or 12-cup bundt pan.  Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.  Pour batter over nuts.  Bake 1 hour.Cool.  Invert on serving plate. 

To make the glaze: melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat and stir in rum. 

Prick top of cake.  Spoon and brush glaze evenly over top and sides.  Allow cake to absorb the glaze.  Repeat until glaze is all used up.

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