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! 
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:
- 1 stick unsalted butter
- 1-2 oz rum to your tasting or cream soda
- 1 cup sugar
- 1/4 cup water
Directions:
Preheat oven to 340 degrees and 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.
Making 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.
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’.
Marilyn says
January 29 at 9:38 pmThe 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
February 7 at 11:37 amMarilyn, 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
February 10 at 8:44 amThanks Rhonda!
Marilyn says
August 19 at 1:14 pmJust to double check. Bake the cake at 340? Not 350?
Kim Anderson says
September 11 at 11:13 amYes 340 is correct
Janice says
March 17 at 3:43 pmI don’t see where the vanilla pudding goes? In the cake mix or the glaze? Thanks
Kim Anderson says
March 18 at 8:56 amIt goes in the cake mix. Hope you enjoy!
Karen says
December 28 at 9:44 amI 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
December 28 at 10:12 pmKaren, 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
December 11 at 9:13 amMaking 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
December 11 at 8:08 pmAndi, 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
September 22 at 5:29 pmDo I have to use coconut oil? Can I use canola or vegetable oil?
Kim Anderson says
September 23 at 10:49 pmYou should be able to use whatever oil you are most comfortable with in the same amounts. Great question. Thanks.
Torrey says
August 15 at 12:20 amis the coconut oil measured solid or melted?
Kim Anderson says
August 22 at 6:33 pmShe measures it in melted form. Good question! Thanks Torrey
Rosy Flores says
July 30 at 1:00 amAm I the only one not seeing the instructions for the glaze?
Kim Anderson says
July 30 at 10:41 amRosy, 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
June 3 at 12:00 pmcan I do this with captain Morgan’s spiced rum?
Will it change the taste much?
Kim Anderson says
June 3 at 10:54 pmI’m a fan of experimentation when it comes to cooking. Try it and see how you like it!
Mika says
February 1 at 2:46 amAre you aware that the instant pudding in the picture is cheesecake flavored? Should I use that, or vanilla?
Kim Anderson says
February 1 at 1:21 pmYou 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.