Holiday Rum Cake

By Montefino Staff      

Holiday Rum Cake


  • 1 c. chopped pecans or walnuts
  • 1 (18 1/2 oz.) pkg. yellow cake mix
  • 1 (3 3/4 oz.) pkg. instant vanilla pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson oil
  • 1/2 cup dark rum (80 proof)


Preheat oven to 325 Grease and flour cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb all of the glaze. Dust with powdered sugar.


  • 1 stick of butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark rum

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