Rum Cake (Cooked on the Big Green Egg)

BallisticBBQ's picture

Nov. 18, 2013

A super easy rum cake recipe. I did this on my Big Green Egg.


Yellow cake mix 18 1/2 Ounce
Vanilla pudding mix 3 1/2 Ounce
Eggs 4
Vegetable oil 1/2 Cup (8 tbs)
Rum 1/2 Cup (8 tbs) ((spiced, dark or regular))
Cold milk 1/2 Cup (8 tbs)
Crushed pecans 1 Cup (16 tbs)
For glaze
Butter stick 1 ((or 1/2 cup))
White sugar 1 Cup (16 tbs)
Water 1/4 Cup (4 tbs)



1. Grease a non-stick Bundt cake pan and set aside.

2. Preheat big green egg to 325 degree F, with a grill stone on top of grates.


3. In food processor, combine cake mix, pudding mix, egg, oil, rum, and cold milk. Beat until incorporated and then beat on high for 2 minutes.

4. Sprinkle crushed pecans in the bottom of the greased pan. Pour batter on top.

5. Place pan on heat, cover and cook for 45-60 minutes or until the cake tester comes out clean. Remove from heat and let cool for 15-20 minutes.

For Glaze:

6. In pan melt butter, add sugar and water. Give it a good stir and bring to a boil. Stir and continue to boil for 5 minutes or until nice and creamy.

7. Turn off heat and stir in rum. Set the pan aside and allow the glaze to cool.


8. Remove cake from pan, make holes on it with fork and gradually pour the glaze on top. Set aside for 20 minutes.


9. Cut into slices and serve.


If baking in an oven bake for 60 minutes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 804Calories from Fat 378

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 628 mg26.17%

Total Carbohydrates 91 g30.3%

Dietary Fiber 2 g8%

Sugars 65 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet