Tag Archives: Rum Cake

Cheri’s Spiced Rum Cake


 This cake brought back so many feel good memories.  My daddy loved them and could not wait for the holidays to have one. Of course, being under aged, we could not eat any of his cake so we had one without the alcohol in it.  

 I did not know until I got older and made one,  how dag-on expensive it was.  But so so so worth it.

 Momma originally  found the recipe on the back of the Barcardi Rum bottles, but I have not seen one with the recipe on it for years.  I was so happy to find my recipe!  A few tweaks made an awesome difference. 

  My Daddy is gone now, but just baking them brings back that familiar warm feeling.  Oh wait that is the rum!  



1  cup toasted pecans, coarsely chopped

1  (18 ounces) packaged yellow cake mix

1  3.4oz box (4-serving size) instant vanilla pudding mix

4  large eggs

1/2 cup cold Vanilla Silk *

1/2 cup vegetable oil

1/2 cup spiced rum

1/2 tsp cinnamon

1/2 tsp cake spice*  


½ cup unsalted butter

¼ cup water

1 cup granulated sugar

1 tsp cinnamon

½ cup spiced rum 


  Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; 

generously grease the pan with shortening and dust with a hand full of cake mix, putting the extra back into mixing bowl.   Sprinkle the nuts over the bottom of the prepared  tube pan. 

  In a large bowl using an electric mixer, combine cake mix, cake spice, eggs, Silk, vegetable oil, and rum; beat until mixed. Beat for 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and level with spoon. 

  Bake for 1 hour or until a long toothpick inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.


  In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. 

Remove from heat. Let it sit until bubbling stops , stir in the rum. 

Poke several small holes in the top of the cake.  Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.


* Milk with vanilla added can be substituted.

* If you can’t find the cake spice, use 1/4 tsp allspice and 1/4 nutmeg

The longer this cakes sits, the better it tastes. This cake can also be frozen.