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The New York Times

Mom’s Famous Rum Cake

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a Bundt pan reliably and can be made on a whim with ingredients from the ...
163
424
1 hr
TOTAL TIME
895
CALORIES
$1.55
PER SERVING
Mom’s Famous Rum Cake
Ingredients
12 INGREDIENTS
8 SERVINGS
Eggs
4 large eggs
Sugar
1 cup sugar
Rum
1/2 cup rum
Butter
butter
for greasing the pan
Yellow Cake Mix
1 pkg yellow cake mix
Vanilla Instant Pudding Mix
1 pkg vanilla instant pudding mix
Walnuts
1 cup walnuts
chopped
Rum
1/2 cup rum
Cold Water
1/2 cup cold water
Water
1/4 cup water
Unsalted Butter
1/2 cup unsalted butter
Vegetable Oil
1/2 cup vegetable oil
Directions
11 STEPS
View Directions on The New York Times
Health Info
Macros
84g
CARBS
52g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Caribbean-Style Rum Cake
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Banana Rum Cake
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Banana Rum Cake
Frequently Asked Questions
What is a Rum Cake?
What ingredients are needed to make Rum Cake?
Can I substitute the rum in the recipe?
Do I have to soak the cake in rum?
Whats the best way to store Rum Cake?
How can I prevent my Rum Cake from sticking to the pan?
How can I tell when the Rum Cake is done?
Can I make Rum Cake ahead of time?