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Royal Raspberry Rum Cake

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  • 1 cup pecans
  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box instant vanilla pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark 80 proof rum
  • 1 package Baker's semisweet chocolate
  • 1 small jar raspberry jam


  • 1/4 pound butter
  • 1/4 cup water
  • Granulated sugar
  • 1/2 cup rum


  1. Cake: Heat oven to 325 degrees F. Sprinkle one cup pecans over bottom of greased and floured 10-inch tube or 12-cup Bundt pan.
  2. Mix yellow cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum. Pour 1/3 of this mixture over nuts. Melt package of semi-sweet chocolate and drizzle evenly over batter in pan. Pour another 1/3 batter over chocolate.
  3. Heat small jar of jam (to make it flow) and spoon over batter. Pour remaining batter on top of jam.
  4. Bake one hour; cool, invert cake.
  5. Prick top of cake.
  6. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over top and sides of cake.