Easy Rum Cake


  • 1 cup chopped walnuts
  • 1 box butter golden cake mix
  • 1 small box vanilla pudding (3.5 ounces)
  • ½ cup rum
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs


  • 3/4 cup granulated sugar
  • ¼ cup water
  • ½ cup butter
  • ¼ cup rum


  • Preheat the oven to 325 degrees Fahrenheit.
  • To prepare the pan, grease and flour a 10” bundt cake pan. Sprinkle the chopped walnuts in the prepared pan.
  • Combine the cake mix, pudding mix, rum, water and oil. Beat well.
  • Add eggs one at a time, beating between each addition.
  • Pour the batter into the prepared bundt pan.
  • Bake for 60 minutes.
  • While the cake is baking, prepare the glaze. In a saucepan over medium low heat, mix together the sugar, water and butter. Bring this to a low boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum. (If you’d like to cook the rum, you can! That will remove a very slight amount of the alcohol.)
  • Prick the top of the cake with a fork and while the cake is still in the pan, pour the glaze over the cake. Give it at least 30 minutes to sink into the cake.
  • Turn the cake out onto a plate to cool completely.
  • This cake is best when it has time to sit. Store it in an airtight container and serve it the next day.

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