Dee’s Rum Cake

This rum cake has its heritage with the former Decathlon Hotel and Athletic Club in Minneapolis.


Dee’s Rum Cake

Course Dessert
Keyword Cooking, Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Author Julie


  • 1 pkg yellow cake mix
  • 1 pkg instant vanilla pudding mix
  • 4 eggs
  • 1/2 C salad oil
  • 1/2 C cold water
  • 1/2 C dark rum can substitute light rum
  • 1/2 C pecans or walnuts chopped


  • 1/4 C butter
  • 1/4 C water
  • 1 C sugar can use white or turbinado
  • 1/2 C dark rum can substitute light rum


  • Mix all ingredients (except for nuts and Glaze) for 2 minutes.
  • Arrange nuts on bottom of well-greased (be generous) bundt pan. Pour in batter.
  • Bake at 325 degrees for 50 minutes, check with toothpick. May take up to 65 minutes, depending upon your oven.


  • Boil butter, sugar and water for 1 minute, stirring. Remove from heat and add 1/2 C rum.
  • Pierce top of cake with toothpick (lots of holes). Pour on glaze while cake is hot. It will absorb it all. Let cake cool in pan before removing.


If you can’t find a plain yellow cake mix, you can use a cake mix that already includes pudding. You may need to adjust the liquid ratios and the temperature/baking times to coincide with the package instructions.
It’s exceptionally good served with vanilla ice cream!

Like what you read? Leave us a comment! Your name and/or email will never be used for commercial purposes.