Mother Terrill's Rum Cake - Kraft Recipes Top
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Mother Terrill's Rum Cake

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Make It

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  • Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Spread nuts in the bottom of the pan. Set aside. Combine the cake mix, pudding mix, eggs, water, oil and rum in a large mixing bowl. Mix as you would any cake until the mixture is smooth. Beat an additional 2 minutes until mixture is creamy. Pour into the Bundt pan.
  • Bake for 50 minutes. Cake is done when the top springs back when pressed lightly. Cool for about 5 minutes and turn out onto baker's rack. Place a plate under the rack to collect drippings from topping.
  • Topping:
  • Combine water, rum, sugar, and butter in a small sauce pan. Bring to a boil. Boil for about 3 minutes. Remove from stove. Drizzle topping over entire cake until topping mixture is gone. Allow cake to cool for about 1 hour.


Cake may be served warm or cool. Cut in individual pieces to serve. Cake freezes well for snacking later.

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