If you are looking for a dessert that merrily marches to a different beat, just know this little number is so decadent, it’s fit for a king! Drum up some new fans with Rum-Pum-Pum-Pum Cake; a moist yellow cake baked and infused with an incredible rum glaze and topped with caramelized brown-sugar pecans. One of the finest gifts of the season will be the joy of sharing the goodness of Rum-Pum-Pum-Pum Cake with those you love. You just can’t beat it!


For the cake:

  • flour, to taste, for dusting the fluted tube pan
  • 1 cup pecans, chopped
  • brown sugar, optional, to taste
  • 1 (18-ounce) box yellow cake mix
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 4 whole eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup rum, light or dark

For the glaze:

  • 1 1/2 sticks butter
  • 1/4 cup water
  • 1 1/2 cups granulated sugar
  • 3/4 cup rum, light or dark


Step 1 –Preheat the oven to 325 degrees F.

Step 2 –Grease a 10-inch fluted tube pan, then, using the flour, lightly dust the greased pan.

Step 3 –On the bottom of the prepared tube pan, evenly sprinkle the pecans and the brown sugar to completely cover the bottom of the pan.

Step 4 –In a large bowl, add the cake mix, the pudding mix, the eggs, 1/2 cup of the cold water, the canola oil, and 1/2 cup of the rum and, using an electric hand mixer, beat to combine.

Step 5 –Using a spatula, evenly spread the batter mixture over top of the pecan-brown sugar mixture in the fluted tube pan. Make sure to smooth out the batter until it is even.

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Step 6 –Bake the cake until a tester inserted into the center comes out clean, about 1 hour. Don’t overbake.

Step 7 –When the cake has 10 minutes remaining in its bake time, in a medium saucepan, melt the butter.

Step 8 –Add the remaining water and the granulated sugar to the melted butter and cook, while stirring constantly until the mixture comes to a boil, about 4-5 minutes.

Step 9 –Turn the stovetop heat off.

Step 10 –Add the remaining rum to the butter mixture and cook, while stirring constantly, until heated through, about 30 seconds.

Step 11 –Transfer the baked cake from the oven to a wire rack and immediately evenly drizzle 1/3 of the glaze mixture on top of what will eventually be the bottom of the cake and let the glaze soak into the cake, about 5 minutes.

Step 12 –On a serving plate, invert the cake and remove the pan.

Step 13 –With a fork, gently prick the entire surface of the cake.

Step 14 –Slowly and evenly drizzle the remaining glaze mixture all over the top of the cake, allowing the glaze to drip down the sides.

Step 15 –Let the glazed cake cool to room temperature before serving.

Step 16 –With a serrated knife, cut the glazed cake into serving-sized pieces and serve.