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Italian Rum Cake in a bundt cake form on a blue plate
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Italian Rum Cake

Italian Rum Cake with a moist yellow cake, topped with chopped walnuts and a rum glaze that will have you licking your plate. An easy recipe that starts with a box mix!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Italian Rum Cake
Servings: 12
Calories: 372kcal
Author: The Endless Appetite


  • 1 cup Walnuts chopped



  • 1/2 cup Butter
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Rum



  • Preheat oven to 325 degrees. Generously grease a large bundt pan.
  • Sprinkle chopped nuts evenly in bottom of pan.
  • In a large bowl, add cake mix, pudding mix, eggs, oil, water and rum. Mix well to combine and then pour batter over nuts in pan.
  • Bake for one hour or until it tests done with a toothpick.
  • Let cool in pan for 10 minutes and then invert onto a serving platter.


  • In a medium saucepan, combine butter sugar and water. Bring to a boil and continue boiling for 3 minutes, stirring constantly.
  • Add rum and continue boiling for 1-2 minutes, being sure you are stirring constantly.
  • Pour glaze evenly over cake.


An alternate recipe for the glaze is to boil for 5 minutes, stirring constantly. Remove from heat and then stir in the rum. This will make the glaze have more of a syrup consistency than a caramel consistency. You poke holes all over your cake with a skewer and then brush the glaze over so it absorbs into the cake. 


Calories: 372kcal | Carbohydrates: 26g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 141mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg