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Lisa’s Mom’s Rum Cake

Mom's Rum Cake

Lisa’s father’s favorite dessert was her mother’s Rum Cake. He was forever asking her when she was making it again! Those of us who are Italian-American know that we have a strange love affair with rum. It mysteriously appears in a number of our desserts! (And there is, of course, the famous Baba Rum from Naples….) In this cake, the rum renders the dessert moist, irresistible and, once again, offers a memorable way to end Sunday Dinner. Watch Lisa make it (and remember her parents!) on the Lisa’s Italian Kitchen YouTube channel here. Buon Appetito e Tutti a Tavola!

My Mom’s Rum Cake Ingredients:

Mom's Rum Cake

1 cup chopped pecans

1 Duncan Hines Butter Yellow Cake Mix (18 oz)

1 box vanilla pudding (3.35 oz)

1/2 cup light rum

1/2 cup water

1/2 cup butter

4 eggs


1 1/4 sticks butter

1 cup sugar

1/4 cup rum

1/4 cup water

My Mom’s Rum Cake Directions:

Grease the bundt pan and flour. Sprinkle pecans on the bottom, toss dry ingredients together (cake mix and pudding) and next add 4 ingredients. Beat for 2 minutes. Bake at 325 degrees for 50-60 minutes.

Mom's Rum CakeMom's Rum Cake

Melt the butter in a medium saucepan. Add sugar and stir until it dissolves. Add rum and water. Boil for 3-4 minutes. Poke holes in the cake with a toothpick. Pour the glaze over the cake and let it stand for 30 minutes.

Mom's Rum CakeMom's Rum Cake


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