Our family inverts the cake onto a plate, then puts it back in the pan. Then we pour the glaze over the cake and let it set to absorb all the sauce!
Very good, very moist and always a hit!

We made this in cupcakes for Thanksgiving. They could be served in small batches and eliminated any drying out of a regular size cake. Silicone pans made turning them out a snap. They could be stacked on a cake plate and everyone could top them with whipped cream as desired. Leftovers could be easily stored. I think they even soaked up the glaze better. Always a favorite.

I make this every Christmas for any parties we attended. I also substitute a yellow cake mix with a fudge chocolate cake mix which everyone loves even better.

I also make this cake every year. Everyone loves it! I also make the glaze, pour it into the Bundt pan, fork the inside and outside of the cake near the top, then put the cake back in the pan. Absorbs the glaze so much faster. This cake freezes well too... both before and after cutting.
Thank you for the website recipe. Couldn't find the recipe this morning and my husband requested the cake for a work party tomorrow!

Thanks for the tip. Going to try this easier way.

I usually make this at Christmastime, too. However, this year, I forgot to use 80 proof Dark rum, ad bought Bacardi Gold, instead. The glaze tastes very smooth, so I'm hoping that it will be a strong enough taste inside the cake, as well. I'll let you know!

I make this for Xmas and parties. It is always a hit. You wont miss with this recipe.

I used Captain Morgan's spiced rum and it turned out fabulous!!

I have been searching for a rum cake recipe for years. This was the best most versatile recipe ever. You can use Chocolate cake mix and chocolate pudding or Lemon & lemon is very good also.

My favorite combo is Goslings or Bacardi Dark Rum with Pineapple cake mix. Delizioso!!

It was a huge success on christmas, let's hope it a hit tonight too, chocolate is the way to go!!!!

I believe the recipe I lost said if you buy the cake mix with the pudding included then the eggs should be 3 instead of 4. I made it for years. Am I nuts

You're 100% sane!! Haha I I'm always adding some extra eggs in my cakes... if for no other reason than to balance out all the fat and sugar with more protein! And it always comes out great! :)

This is the same recipe from the Bacardi Rum recipe book which I got over 30 years ago at Cappy Liquors in Medford, Mass. The one change I made was I used the cake mix with pudding plus an extra box of instant pudding to make this the most moist cake, similar to a pound cake in consistency. I have baked this for many years at Christmas time and everyone loves it.

OMG!! I have the same book from the same place!!!

I make this cake every year! I use a meat injector to inject the glaze into the cake. I also pour a little rum over the bottom of the cake before I take out of the pan.
A woman I used to work with would scrape up the crumbs off the cake plate and eat them. I have even had someone like the plate!

I love this cake. My grandmother and I made these every year on Thanksgiving to freeze and give as Christmas gifts. They were always enthustiastically received. I make them every year in her memory.

We made this cake using devilsfood cake mix, chocolate pudding and BLACK CHERRY RUM. OH MY HEAVENS it was wonderful. Making another one for NYDay for work pot luck....toward the END of the day... **smile**

I have made this cake the traditional way (with rum) and I have also made it using Grand Marnier. Both are great and a big hit at parties and holidays.