World's Best Chocolate Rum Cake

World's Best Chocolate Rum Cake

45 reviews, 4.9 star(s). 96% would make again

Ready in 45 minutes

World's Best Chocolate Rum Cake

"My man and I about devoured this entire cake in one weekend, it was superb! He modified the batter recipe to delete the water and increase the rum to one full cup...wowsa! We served it topped with a small scoop of vanilla ice cream. Be careful, this stuff's addictive! <3 "


1 18.25-oz box Chocolate Devil's Food cake mix
1 3.9-oz box Instant chocolate pudding mix
4 Eggs
1/2 cup Water
1/2 cup Vegetable oil
1/2 cup Golden Rum
1/2 cup Pecans; chopped
1/2 cup Butter
1 cup Sugar
1/4 cup Golden Rum
1/4 cup Water

Original recipe makes 8



1. Preheat oven to 325 degrees F (165 degrees C).

2. Grease one 10 inch Bundt cake pan.

3. Place .5 cup chopped nuts in the bottom of the Bundt pan.

4. With an electric mixer, beat cake mix, pudding mix, eggs, .5 cup oil, .5 cup water, and .5 cup golden rum on high speed for 2 minutes.

5. Pour batter into the prepared pan over the top of the chopped nuts.

6. Bake at 325 degrees F (165 degrees C) for 50-60 minutes.

7. Slowly pour Rum Glaze over the cake as soon as you remove it from the oven (see Rum Glaze Directions below).

8. Let cake stand for 30 minutes and then turn out onto a serving dish.

9. Pig out!!!

Rum Glaze Directions:

In a saucepan combine .5 cup butter, 1 cup sugar, .25 cup of rum, and .25 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan.

Original recipe was submitted by Suzanne Stull on and modified by Brent N. Hunter... and is now the world's best chocolate rum cake!

Verified by stevemur
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made this 12-15-10




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Calories Per Serving: 1033 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added a half cup of rum to the sauce, plus add a cup of semi sweet chocolate chips to the batter. Make sure you toss them in flour first so they don't sink to the bottom of the cake. Also to really make the chocolate pop add a 1/4th tsp. of instant coffee to the batter too. Delishioso!!
beemo63 9m ago

After vacationing in Bermuda and having rum cake there, this is by far the best chocolate rum cake. I used spiced rum and added more into the glaze after it was finished. All approvals for the Christmas party.
Sboston 11m ago

mimiderk 2y ago

This cake was amazing! Thank you for sharing!
Leekie_fam 2y ago

I baked this for my dad's birthday..they liked it!!
meaboggs914 2y ago

If you add the rum after the glaze is cooked, it's better. Let the cake ferment for 2 days before eating!
williamsp525 2y ago

Yum! It surpassed expectations!
Mrsfowl 2y ago

Used sugar free cake mix. Added extra rum. Very yummy
BluFridae 3y ago

It was my first time making it and it was a big hit with my friends! I would put some nuts in the batter next time.
gsellg205 3y ago

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