Chocolaty-Peanut Butter Encrusted Rum Cake

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Recipe Courtesy of

Servings: 8 to 10 servings
Cook Time: 1 hour 10 min
Difficulty: Moderate

Ingredients Add to grocery list


1/4 cup chopped pecans
1/4 cup water
1 1/2-ounce milk chocolate candy bar
4 eggs
1/2 cup oil
1 package yellow cake mix with pudding in the mix
1 3/4-ounce package instant vanilla pudding
1/2 cup light rum

Primary Glaze:

1 stick butter
1/2 cup sugar
1/2 cup light rum
1/4 cup water
1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger)

Secondary Glaze:

4-ounces milk chocolate candy bar
1/8 cup half-and-half
1 tablespoon butter
1/4 cup water
1/4 cup chocolate syrup
1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger)

Cook’s Note: Prepare cake and primary glaze the night before serving.





Preheat oven to 325 degrees F.

Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan.

To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes.

To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze.

Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.

To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.

Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.

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Reader Comments:


Paula, recently, while in Savannah I purchased these mini- cakes that had been soaked in a rum 'solution'. The cakes could have been just a cake mix, but the rum soak was so good! We were attending an event at the convention center;the lady with the cakes had a small booth there. We didn't eat our little cakes until we returned to the place we were staying so I couldn't find out anything about the rum-soak. Please help me find a recipe for this delicous concoction. Stay health and safe. Your fan, Norma Clark

By Norma Clark on August 20, 2011

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