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Chocolate Chunk Rum Cake

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Author The Seasoned Mom


For the Cake:

  • 1 18.25 ounce Betty Crocker™ Super Moist Yellow Cake Mix
  • 1 3.4 ounce package vanilla instant pudding and pie filling (just the dry mix)
  • 4 eggs
  • ½ cup cold water
  • ½ cup oil
  • ½ cup rum
  • 8 0.45 ounce snack size Hershey’s® chocolate bars, coarsely chopped (about ¾ cup -1 cup chopped)

For the Glaze:


  • Preheat oven to 325 degrees F.
  • Grease and flour tube or Bundt pan.
  • Mix first 6 ingredients (cake mix through rum) together in a large bowl. Fold in chocolate chips.
  • Pour batter into prepared pan. Bake 55 minutes - 1 hour, or until toothpick inserted in center comes out clean. Allow cake to cool in pan until it’s just warm and easy to handle.

To Prepare Glaze:

  • Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
  • Invert cake on serving tray or on a wire rack. Use a wooden skewer to prick holes all over the top of the cake.
  • Spoon and spread glaze evenly over top and sides of the cake. Allow the cake to absorb the glaze and repeat process until all of the glaze is used.