This cake is not guaranteed to make you famous on a cooking network, but it might just make you famous with your friends and family around the holidays.
I live in a fantastic neighborhood that hosts several gatherings, all based around food of course. Ever since I first served up this delicious Rum Cake, the request and expectation is that it will find it’s way amongst the table of desserts!
The minute I walk in the door, I’m asked, “Did you make ‘THE’ cake?”! Once, I decided to make another dessert and the looks of disappointment on my neighbors’ faces made me want to run home and bake THE cake! 
Make You Famous Rum Cake Recipe
Ingredients
- Cake Ingredients:
- 1 box yellow cake mix
- 1 box instant cheesecake or vanilla pudding
- 3 large eggs
- 1/3 cup coconut oil
- 1/3 cup coconut rum or cream soda
- 1/2 cup water
- 3/4 cup chopped pecans
- Glaze Ingredients:
- 1 stick unsalted butter
- 1-2 oz rum to your tasting or cream soda
- 1 cup sugar
- 1/4 cup water
Instructions
How to Make the Cake:
- Preheat oven to 340 degrees.
- Prepare your bundt pan, I don't like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel.
- Mix the above cake ingredients (don't mix in the PECANS at this point) on high for about 2 minutes then let it rest.
- Now Pour the pecans into the bottom of the pan followed by the cake mixture.
- Bake for 45 minutes.
- When the cake has baked, let it cool completely before adding the glaze.
How to Make the Glaze:
- Over a low heat, melt the butter.
- Once the butter is melted, add the rum or cream soda, stir in granulated sugar (not powdered sugar) and water.
- Continue stirring over low heat until the ingredients are thoroughly mixed.
- Finally, pour the glaze over your cooled cake.
Notes
Trouble shooting: If the glaze cools too much, you will not be able to pour it over the cake. If your heat is too high, your glaze will be too thick and 'candied'.
Rhonda is the owner of My Symphony Seasonings, LLC located in Georgia. She has a passion for good food, health & entertaining which was the perfect combination for creating My Symphony Seasonings, a company that encourages you to cook and eat whole foods, close to nature by providing original recipe blends of organic herbs & spices, free of fillers and artificial preservatives to add flavor, richness and health benefits to your dishes!
Marilyn says
The glaze is confusing do you cook the glaze until the sugar is melted? Do you let it cool before pouring ove cake otherwise the cake would appear soggy.
Rhonda says
Marilyn, Sorry you found this confusing; hope this helps! Over a low heat, melt the butter. Once the butter is melted, add the rum or cream soda, stir in granulated sugar (not powdered sugar) and water. Continue stirring over low heat until the ingredients are thoroughly mixed. Finally, pour the glaze over your cooled cake.
Trouble shooting: If the glaze cools too much, you will not be able to pour it over the cake. If your heat is too high, your glaze will be too thick and ‘candied’.
Kim Anderson says
Thanks Rhonda!
Marilyn says
Just to double check. Bake the cake at 340? Not 350?
Kim Anderson says
Yes 340 is correct
Janice says
I don’t see where the vanilla pudding goes? In the cake mix or the glaze? Thanks
Kim Anderson says
It goes in the cake mix. Hope you enjoy!
Karen says
I made this to bring for Christmas dinner with my in-laws. It was a huge hit! My father-in-law was fighting to keep the leftovers! Even my picky sister-in-law enjoyed it because it wasn’t overly sweet. Thanks for sharing! I loved how easy it was 🙂
Kim Anderson says
Karen, thank you so much for taking the time to come back and tell us how your cake went! We love to hear things like this!! Glad it was a hit!
Andi S. says
Making this cake now and cannot wait to try it. I made the mistake of adding all the cake ingredients, including the pecans together. I should have read the recipe more clearly before beginning because the first part reads “mix the above cake ingredients” instead of except the pecans. I am sure it will still taste amazing, maybe just won’t be as pretty.
Kim Anderson says
Andi, I appreciate that you came back to let me know that that information was confusing for you. It’s probably confusing for other people too so I’ll fix that so that people in the future don’t find that frustrating. Hope it comes out all right!
Kala says
Do I have to use coconut oil? Can I use canola or vegetable oil?
Kim Anderson says
You should be able to use whatever oil you are most comfortable with in the same amounts. Great question. Thanks.
Torrey says
is the coconut oil measured solid or melted?
Kim Anderson says
She measures it in melted form. Good question! Thanks Torrey
Rosy Flores says
Am I the only one not seeing the instructions for the glaze?
Kim Anderson says
Rosy, thanks for letting me know that you found the recipe missing an element. I added the instructions for anyone else who may have found it confusing.
Amanda says
can I do this with captain Morgan’s spiced rum?
Will it change the taste much?
Kim Anderson says
I’m a fan of experimentation when it comes to cooking. Try it and see how you like it!
Mika says
Are you aware that the instant pudding in the picture is cheesecake flavored? Should I use that, or vanilla?
Kim Anderson says
You can use either one. Thanks for letting us know about the inconsistency between the picture and instructions. Rhonda has even used banana pudding mix and said they all come out great.