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Pomegranate Orange Cake with Rum Frosting

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


For the orange cake:

  • 1 box prepared vanilla white cake mix
  • 3 eggs (whisked)
  • ½ cup vegetable oil
  • 1 cup water
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • ½ cup pomegranate seeds (divided)
  • A couple of Cushman's Honey
  • Bell slices for garnish

For the rum frosting:

  • 1 cup unsalted butter room temperature
  • 5 cups confectioners sugar
  • 3 tablespoons rum (add more if needed)
  • ½ teaspoon kosher salt


For the cake:

  • Preheat oven 350 degrees.
  • In a bowl combine vanilla cake mix, vegetable oil, eggs, orange juice, rum, and 1/4 cup pomegranates. Mix well.
  • Divide the batter between two nine-inch cake pans. Bake for about 25 minutes or until you insert a toothpick and it comes out clean.
  • Let the cakes cool completely. Once cooled, cover the tops and the cakes with rum frosting. Put one nine-inch frosted cake on top of the other. Then cover the sides of the cake until the whole cake has been covered.
  • Garnish the top of the cake with remaining pomegranates and HoneyBell slices.

For the rum frosting:

  • In a mixer fitted with a whisk attachment, whisk the butter, confectioners sugar, and salt together.
  • Add the rum until well incorporated and the icing is fluffy. If you need to add more rum to make the icing thinner, do so.
  • Set aside until ready to spread onto cake.
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