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Real Puerto Rican Rum Cake

in Guest Recipe Book

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Servings: 8-10
This is a very moist and delicious cake.

For the Cake:
1/2 cup chopped pecans
1 (18.5 oz.) box yellow cake mix
1 (3 1/4 oz.) box instant vanilla pudding
1/2 cup dark rum
1/2 cup water
1/2 cup vegetable oil
4 eggs

For the Hot Rum Glaze:
1 cup sugar
1/2 cup butter
1/4 cup dark rum
1/4 cup water

For the Cake:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts all over bottom of pan.

Combine all other cake ingredients in a bowl. Beat with mixer 2-4 minutes. Pour mixture into prepared pan and bake for 50-60 minutes. Check cake at 50 minutes.

Pour Hot Rum Glaze (instructions follow) immediately over hot baked cake after being removed from oven. Allow cake to cool in pan on wire rack for 30 minutes before removing from pan.

Hot Rum Glaze:
Combine all ingredients in a small saucepan. Bring to a boil. Stirring constantly 2-3 minutes. Remove from stove. Pour over hot cake in pan. Make sure it does not boil over.

Makes 8-10 servings.

Source: Old family recipe- ex mother-in-law
Submitted By: Martha Chapman
Date: December 21, 2009


Reviewer: michelle
This cake is absolutely insane!!!! My friend Kiki suggested I add the rum into the sauce at the end of the boiling process so the alcohol content would be retained. And it worked wonderfully. Either way, it's a winner to keep.


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