Comida Kraft
Recipe Box

Mother Terrill's Rum Cake

(1) 1 Review
Prep Time
Total Time

12 servings

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • whiterabbit13 |

    yummm..rum can also try chocolate pudding mix to make chocolate rum cake....mmmmmm