IMG_7643  IMG_7593IMG_7644“During a trip to Bermuda I tasted several rum cakes, some were dry but some were great.   My very favorite was from a shop on Front Street that charged $65 for a large bundt size, like the one shown here, and $35 for a small bundt size. I came home and did a lot of research.  After a few trials, I came up with my own version, which I really like! I think the glaze is very important as well as the quality of the rum. I get many, many requests for this recipe.   Enjoy!”

Servings:  16                 Bake Time:  50-60 minutes



1 package (18.25 ounces)  yellow cake mix

1 large package (3.4 ounces) instant vanilla pudding mix

½ cup rum

½ cup canola oil

½ cup water

4 eggs

2 tablespoons fresh orange rind

¾ cups walnuts, chopped very fine

¾ cups golden raisins


4 tablespoons butter

2 tablespoons water

¼ cup sugar

¼ cup rum



1. Preheat oven to 325°.
2. Grease and flour or spray a 12-cup bundt pan well.
3. In a large bowl, blend all cake ingredients together and beat on medium speed for three minutes.
4. Pour into prepared bundt pan.
5. Bake for 50–60 minutes, or until cake tester inserted comes out clean.
6. Cool on wire rack for 20 minutes.
7. Meanwhile, make the glaze.


1. In a small saucepan, over low heat, mix all glaze ingredients except the rum.
2. Cook until boiling, then reduce heat and simmer for 5 minutes until thick.
3. Remove from heat and add rum.
4. Poke holes all over top of cake with a skewer.
5. Spoon glaze over warm cake, letting it seep into the holes.
6. Cool cake completely in pan, then run a knife around the edges of the pan to loosen and invert it onto a wire rack, then quickly invert it again onto a serving plate so the shiny side with the glaze is on top.
7. Store cake covered on counter.

Nutritional Information: Bermuda Rum Cake

Amount Per Serving: 1/16 cake
Calories: 198
Calories from Fat: 125

* % Daily Value *
* Total Fat 14g 22%
* Saturated Fat 3g 15%
* Cholesterol 43mg 14%
* Sodium 37mg 2%
* Total Carbohydrates 10g 3%
* Dietary Fiber 1g 4%
* Protein 1g 2%
* Sugars 8g
* Vitamin A 3%
* Vitamin C 0%
* Calcium 1%
* Iron 3%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. ang1m May 18, 2014 at 10:56 pm

    Hi MIllie! Your coconut cream in the cake and glaze sounds divine! It seems all the islands in the Caribbean have their own version of rum cake. Like the Christmas fruit cake, dark or light, loaded with fruit, nuts, and coconut, or just a small bit of raisins. Could there be thousands of recipes out there for it? LOL Soon I am going to have a page to share recipes and pictures, maybe some of you also along with it, so keep that in mind! I trust you for sure to come up with some great ones like this one you describe! Take some pictures! Happy baking and cooking!

  2. Millie May 18, 2014 at 12:59 pm

    Hi Angie, I make a rum cake similar to your recipe. I will try the orange rind and raisins next time. I also used instant coconut cream pudding mix. You are right as far as the glaze is concerned. I do tend to tip the rum bottle a bit more for the glaze but it sure brings smiles to my company! I made it recently and instead of the glaze I mixed 1 box of coconut cream pudding mix, 1 8oz. can crushed pineapple w/juice. Folded in 8 oz. container of cool whip and a bit more rum. Spread and refrigerate.


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