Luella's Rum Cake


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Chef: Nate Jones



**REVISED** This is a recipe that I picked up from a co-worker. She shares my love for sweets and brought in this Rum cake one day. I had 5 slices.


1 pkg Butter Cake Mix
1 pkg Large instant vanilla pudding mix
4 whole eggs
1/2 cup cold water
3/4 cup Bacardi Gold
1/2 cup vegetable oil
1 cup pecan halves
1 cup chopped pecans (optional)
1/4 cup Bacardi Gold (REVISED MEASUREMENT)
1 stick butter
1/4 cup water
1 cup sugar

Grease and flower 10 in bundt cake pan.
Preheat oven to 32 sprinkle pecan halves into bottome of pan.
Mix cake mix, pudding mix, eggs, water, rum and oil in bowl Do not over beat! Mix in chopped pecans if desired.
Pour mix into bundt pan and cook for 1 hour.
Meanwhile, to make glaze, melt butter in sauce pan, and stur in sugar and water Bring to boil and for 5 minutes stirring constantly.
Remove from heat and stir in Rum.
When cake is ready, remove from oven and pierce cake around the bottom with sharp knife.
Pour glaze over top allowing it to seep into cuts.
Let cool before serving.