Easy Rum Cake
A moist easy Rum Cake with a scrumptious rum sauce that comes together quickly using a yellow butter cake mix. In less than fifteen minutes of prep time you have the perfect dessert for potlucks, family reunions, and holiday parties.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 3/4 cup chopped pecans
- 1 package butter cake mix or yellow cake mix(15.25 ounces)
- 1 package instant vanilla pudding mix (3.4 ounces)
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup dark rum or spiced rum
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 tablespoons water
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10-inch 12-cup Bundt pan. Sprinkle pecans in the bottom of the Bundt pan.
- In a large mixing bowl combine the cake mix, pudding mix, eggs, milk, vanilla, vegetable oil, and 1/2 cup rum. Using a mixer beat on low for about 2 minutes or blend well with a spoon. Pour into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile combine butter, sugar, and water in a small saucepan. Bring to a boil over low heat stirring constantly. Continue to boil for 3-4 minutes while stirring. Remove from heat; slowly and carefully add 1/2 cup of rum.
- When the cake is done and removed from the oven pour half the glaze over the bottom and down the sides of the cake while it is in the pan. Wait 15 minutes; invert the cake onto a serving dish. Brush the remaining glaze over the tops and sides of the cake.
Notes
- Coat the baking pan well with nonstick cooking spray or grease well and lightly flour.
- Chopped walnuts can be substituted for the pecans.
- Almond extract can be substituted for the vanilla extract.
- This cake is even more delectable on the second day so if possible make it a day in advance. It is also over-the-top delicious with a scoop of vanilla ice cream.
- Alcohol is flammable so remove the pan from heat and turn the burner completely off. Add it carefully and slowly as it causes the very hot mixture to bubble up.
- The cake is done when a toothpick inserted in the center comes out clean.
- While it is still in the pan pour half of the butter rum glaze over the cake’s bottom and down the sides. Let it sit for 15 minutes before inverting. Brush the rest of the glaze over the top of the cake.
- For added flavor, poke holes in the cake with a skewer before pouring the butter rum glaze on it.
- Cover tightly and store at room temperature for 3 days or in the refrigerator for 5 days. Triple wrap and freeze for up to 3 months.
Find it online: https://www.smalltownwoman.com/golden-rum-cake/