Chocolate Rum Cake

No Photo



  • 1 (18.25 ounce) box dark chocolate cake mix
  • 1 small box Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 large eggs
  • 1/2 cup dark rum
  • 1/2 cup cold water
  • 1/2 cup vegetable oil

Filling and Frosting

  • 1 1/2 cup cold milk*
  • 1/4 cup dark rum
  • 1 small box Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix, or 1 (12 ounce) container frozen whipped topping, thawed

Optional Garnish

  • Chocolate curls or slivered almonds

* If using thawed frozen whipped topping, leave out the milk for the filling and frosting.


  1. Heat oven to 350 degrees F.
  2. Cake: Grease and flour two 9-inch layer cake pans.
  3. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium mixer speed for 2 minutes.
  4. Turn into prepared pans.
  5. Bake for 30 minutes or until cake tests done. Do not under-bake.
  6. Cool in pans for 10 minutes.
  7. Remove from pans and finish cooling on racks.
  8. Split layers in half horizontally.
  9. Filling and Frosting: Combine milk, rum, pudding mix and topping mix into a deep bowl. Blend well at high speed for 4 minutes until light and fluffy.
  10. Assemble: Spread 1 cup filling between each cake layer and over the top of the cake.
  11. Keep cake chilled.
  12. Serve cold.

Servings: 10-12, 4 cups Filling

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry