Grandmas Scrumptious Rum Cake Recipes

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GRANDMA'S OLD-FASHIONED RUM CAKE



Grandma's Old-Fashioned Rum Cake image

This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!

Provided by Blair Lonergan

Categories     Dessert

Time 3h20m

Number Of Ingredients 11

1 cup finely-chopped pecans
1 (15.25 oz) box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
¼ cup rum
½ cup water
½ cup vegetable oil
4 eggs, at room temperature
½ cup (1 stick) salted butter
1 cup granulated sugar
¼ cup rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
  • Sprinkle nuts in the bottom of the prepared pan. Set aside.
  • In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
  • Pour the batter over the nuts in the pan.
  • Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  • About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
  • Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
  • Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
  • Cool completely, then slice and serve!

Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g

MOM'S RUM CAKE



Mom's Rum Cake image

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

Provided by Laura

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  • Combine cake mix and pudding mix.
  • In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  • Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  • To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g

GRANDMA'S SCRUMPTIOUS RUM CAKE



Grandma's Scrumptious Rum Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 13

Cake:
1 box yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum
1 cup walnuts cut into pieces
Glaze:
1/2 cup butter
1/2 cup water
1 cup brown sugar
1/2 cup rum

Steps:

  • Preheat oven to 325°F. Mix cake mix, instant pudding mix, eggs, water, oil, and 1/2 cup of rum until smooth. Grease a 10-inch Bundt pan or 9x13-inch baking dish. Place chopped walnuts in bottom of pan and pour cake mix on top of nuts. Bake until golden brown, approximately 45 minutes.
  • Glaze: combine butter, water and brown sugar in pan on stove for about 5 minutes or until all ingredients melt together, then add a 1/2 cup of rum.
  • After cake comes out of the oven, while it is still warm and still in the baking dish, take a fork and poke holes on the top and the on sides of the cake. Then pour warm glaze over cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S RUM CAKE



Grandma's Rum Cake image

This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
1 (15 ounce) Coco Lopez
1/2 cup bacardi white plus rum
2 tablespoons bacardi white plus rum
1/3 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, well drained
2 -3 tablespoons crushed toasted macadamia nuts, to taste (optional)

Steps:

  • Preheat oven to 350ºF.
  • In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
  • Stir in pineapple and crushed nuts(to taste).
  • Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
  • Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
  • Chill thoroughly.
  • Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
  • Enjoy!

Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1

DELICIOUS RUM CAKE



Delicious Rum Cake image

While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe.

Provided by Dawn399

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 box yellow cake mix or 1 box butter pecan cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup water
1/4 cup rum
1/2 cup margarine
1 cup sugar

Steps:

  • Preheat oven to 350° F.
  • Grease a tube pan or bundt pan.
  • Mix all ingredients for cake together except nuts.
  • Place nuts in bottom of pan and pour batter on top.
  • Bake 50-55 minutes.
  • To make sauce: Combine all sauce ingredients together in a sauce pan.
  • Heat until boiling and allow to boil for 2-3 minutes.
  • Pour over cake when cake is done and allow to stand for 30 minutes before serving.
  • Place cake on serving platter.

Nutrition Facts : Calories 624.2, Fat 31.9, SaturatedFat 4.9, Cholesterol 85.7, Sodium 618, Carbohydrate 70.9, Fiber 1, Sugar 51.9, Protein 5.8

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