Ms. Bessie’s Rum Cake – the longer this sits the better this gets.
The absolute best rum cake you will come across, this recipe comes from a Cajun lady from New Orleans. The longer is sits, the tastier it gets.
1 Box Yellow Cake Mix
1 Box (3 1/2 Oz. Vanilla instant pudding)
1 Cup Chopped Pecans
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup Water
1/2 Cup Rum
Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze
Glaze-
1/2 Cup Butter
1 Cup Sugar
1/4 Cup Water
1/2 Cup Rum
Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.
Thanks to Noah for sharing this recipe.







CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try.