Chocolate Cherry Rum Cake


  • 1 box chocolate devil's food cake mix
  • 1 sm. Box instant chocolate pudding mix
  • ½ c. water
  • ½ c. vegetable oil
  • ½ c. rum, dark preferred
  • 4 eggs
  • 1/2 c. pecans (if using nuts)
  • ¾ c. maraschino cherries, drained


Preheat oven to 325°F. Grease and flour a 10 inch Bundt cake pan. Place chopped nuts and/or maraschino cherries in the bottom of the bundt pan. I usually use enough cherries to place one in each groove in the bundt pan, about 20. Beat the cake mix, pudding mix, oil, water and rum on high for 2 minutes. Add the eggs, one at a time and beat after each addition. Pour batter in prepared pan over top of nuts and/or cherries.

Bake at 325°F oven for 50-60 minutes.

Remove from oven carefully and place on a cake plate that has a rim. (this is to hold the glaze that you will be putting on the cake.)


  • ½ c. butter
  • ¼ c. water
  • 1 c. white sugar
  • ½ c. dark or spiced rum


After melting the butter, add ¼ cup water and 1 c. white sugar. Bring to a boil and slow boil for 5 minutes. Allow to cool slightly, then add the 1/2 c. rum.

Prick holes in the top of the cake and with a small measuring cup, slowly pour some glaze over all the cake. Much of the glaze will pool in the centre of the cake. Using a pastry brush, brush the glaze over the inside and the sides of the cake.

Now, make some canals all around the cake with a small plastic knife, and pour the remaining glaze in these canals, until all the glaze is used up. Place in an air tight container or wrap and place in the fridge to allow the glaze to soak in for 24 hours or longer.

Slice and enjoy!!