“Hangover” Rum Cake

August 12, 2012 § Leave a comment

The name of this cake says it all.   You could possibly get a hangover from it if you ate too much of it at one time.  All in all, it is made with 1 cup of rum.  YUM!  This just came to me…It could also be called Double Duty Rum Cake – dessert and after dinner drink all in one.

This is not one of my original recipes.  I acquired this recipe in a recipe box we received as a gift when my husband and I got married.  It came from my husband’s aunt but not sure she was the originator of this recipe.  Regardless, we need to say, “Thank You, Aunt Linda!”  This recipe has been one of our family favorites for the last 12 years and is sooo good that we needed to share it with all of you.

Rum Cake

  • 1 package yellow cake mix
  • 1 package instant vanilla pudding mix (3.4 oz box)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup rum (dark or light)

Preheat oven to 325 degrees.  In a large bowl, add the cake mix and pudding mix and all the wet ingredients.  Mix well with a hand mixer.  Spray bunt pan with nonstick cooking spray.  Pour in the batter.  Bake for 1 hour.  Remove from oven and cool on wire rack until slightly warm.  Remove from pan and place on cake plate.  Prick the top of the cake with a toothpick to make holes for the glaze to soak into.  Pour glaze over cake until all the glaze is gone.

Rum Glaze

  • 1/4 unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup 80 proof rum (dark or light)

Melt butter in a medium size sauce pan.  Add the sugar and water.  Boil for 5 minutes, stirring constantly.  Remove from heat and stir in rum.  It will bubble up when the rum is added.  Don’t let this alarm you.  Just keep stirring.  Drizzle as directed above over the rum cake.

Our Aunt’s recipe called for pecan nuts to be put into the bottom of the bunt pan prior to baking.  My husband isn’t a big pecan fan, so I make this cake without them.  If you like pecans, feel free to add a cup of pecans to the bottom of the pan before pouring in the cake mix.

This cake is amazing all by itself; however, you could also drizzle macerated berries over the top for a twist on shortcake!  Oh Yeah! Delish!

Be careful how much of this you eat…Remember…it’s called Hangover Rum Cake for a reason!



Tagged: , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading “Hangover” Rum Cake at Rhelda's Recipe.


%d bloggers like this: