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Chocolate Rum Cake



  • 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