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Rum Cake

By Paula Deen


Featured in:

The Lady and Sons Savannah Country Cookbook

Difficulty: Easy

Prep time: 30 minutes

Cook time: 60 minutes

Servings: 12 to 16


Rum Cake

  • 1 cup chopped walnuts
  • 1 (18¼-ounce) package yellow cake mix
  • 1 (3½-ounce) package instant vanilla pudding mix
  • 4 eggs
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • ½ cup dark rum


  • 4 tablespoons (½ stick) butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup dark rum


Rum Cake

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.

Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.


Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

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