Frey’s Famous Rum Cake

Looking for a dessert that will knock their socks off? Look no further than the Frey Family Rum Cake! Seriously, this dessert is so easy and tastes like you spent hours fussing in the kitchen. Shhh don’t tell your guests, it’s our little secret!

I have to give credit to my mother-in-law for this recipe. She is a wonderful cook and I’m always looking for nostalgic recipes that will bring the comforting taste of “home” to our kitchen here in California. I already knew the rum cake would be a winner for my husband, but what I didn’t realize was, that I was soon to win over the hearts and bellies of my own family! Whenever my younger brother comes to visit, I think of making two…he could eat a whole cake just by himself.

The spice of the rum on your tongue with the sponginess of the soft flavorful cake makes this a combined winner. Plus the aroma that fills the house when baking is amazing! Serve with a little ice cream and a powdered sugar dusting.


For the cake:
4 eggs
1/2 c. vegetable oil
1 box yellow cake mix
1/2 c. cold water
1/2 c. rum (I use Bacardi Gold)

1 c. (2.25 oz.) chopped pecans

For the glaze:
1 1/4 stick of unsalted butter
1/3 c. water
2/3 c. sugar
1/4 c. rum (I use Bacardi Gold)

Preheat oven to 350°. Combine eggs, vegetable oil, cake mix, and cold water in mixer. Mix until ingredients are well combined and there is a smooth consistency.

Spray a bundt pan with cooking spray or coat it well with vegetable oil. Sprinkle pecan chips on the bottom of the pan. Pour the cake mixture into the bundt pan and place in preheated oven. Bake for 40 minutes, or to when an inserted toothpick comes out clean.

Towards the last few minutes of the cake baking, you will prepare the glaze. Heat  1 1/4 stick unsalted butter, 1/3 c. water, 2/3 c. sugar in a medium-sized sauce pan. Once the sugar dissolves  and is heated through, add 1/4 c. of rum and heat for another 30 seconds. Remove from heat and immediately pour over cake slowly so it doesn’t overflow.

Let the cake sit for 4-5 minutes. Remove from pan by placing cake plate over the top and flipping the pan upside down to release the cake. Sift powdered sugar over the top and serve with fruit or ice cream. Enjoy!!!