Rum, Chocolate and Pecan Cake

    3 hours 45 min

    Once you make this cake, it will become a firm favourite. A rum flavoured sponge cake is topped with chocolate and rum icing and pecans. Yummy!

    3 people made this

    Makes: 1 26cm tube cake

    • 520g sponge cake mix
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 4 eggs, beaten
    • 125ml cold water
    • 125ml light rum
    • 125ml vegetable oil
    • 1 (450g) package chocolate frosting, such as Betty Crocker
    • 2 tablespoons light rum
    • 55g chopped pecans

    Prep:45min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr45min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour one 26cm tube cake tin.
    2. Combine the sponge cake mix, dessert mix, eggs, water, 125ml rum and oil. Mix until smooth and pour into prepared tin.
    3. Bake for 1 hour or until a cake tester inserted in the centre comes out clean. Cool for 25 minutes in tin before removing; remove and allow to cool completely.
    4. Blend together the icing and 2 tablespoons rum. Ice the cake and sprinkle chopped pecans over the top. Seal in airtight container.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    it was quick and easy to make and delicious  -  23 Dec 2000  (Review from Allrecipes US | Canada)


    I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a faint rum taste, which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe!  -  25 Dec 2007  (Review from Allrecipes US | Canada)


    I served this cake for desert Christmas day and thought that it was good, but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered sugar.  -  28 Dec 2002  (Review from Allrecipes US | Canada)