Cherry Nut Rum Cake Recipe

Be the first to add a review
Publisher Photo
I don't like the taste of alcohol but the rum gives this cake a rich, moist taste and I have played with it adding in other ingredients. It is delicious at Christmas.
TOTAL TIME: Prep: 10 min. Cook: 60 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 60 min.
MAKES: 10 servings


  • 1 box (10.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup rum
  • 1 small (10 oz.) jar maraschino cherries (drained)
  • 1 cup chopped pecans (optional)


  1. Preheat oven to 350 degrees.
  2. Grease and flour (or use non-stick cooking spray with flour) a Bundt cake pan or 2 loaf pans.
  3. Drain cherries on paper towels and cut each into fourths.
  4. Mix cake mix, pudding, eggs, water, oil, and rum into large bowl with mixer or by hand just till mixed (don't overmix).
  5. Gently fold in cherries and pecans. Pour into greased and floured bundt pan or loaf pans.
  6. Bake 1 hour at 350 degrees or till toothpick comes out clean.
  7. Cool 10 minutes and invert onto serving platter. Yield: serves 10
Notes: Nuts are optional. Is also good without cherries if desired. At Christmas, I dust cooled cake with powdered sugar and put fresh rosemary and a few more maraschino cherries around the bottom of the cake (looks like pine and holly berries!).

Reviews for Cherry Nut Rum Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes