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Fruity Rum Cake
1 (18 1/2 ounce) box yellow cake mix
1 (3 1/4 ounce) box instant vanilla pudding
1/2 cup vegetable oil
1/2 cup water
2/3 cup rum, divided
1/2 cup butter
1 cup brown sugar
1 cup chopped nuts
1/2 cup chopped maraschino cherries
1/2 cup chopped pineapple chunks
Heat oven to 325 degrees F.
Combine cake mix, pudding mix, eggs, oil, water and 1/2 cup rum; beat 2 minutes on medium speed.
Melt 1/2 cup butter in Bundt pan in oven. Add brown sugar. On top of brown sugar add cherries, pineapple and nuts. Pour cake mix batter over the mixture in the Bundt pan.
Bake for 45 to 60 minutes.
Cool 10 minutes.
Remove from pan. Pour remaining rum over top.
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