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.

Course Dessert

Cuisine American

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Prep Time 15

Cook Time 50

Servings

Calories 369kcal

Author Beth Pierce

Ingredients

¾ 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
½ cup milk
½ teaspoon vanilla extract
½ cup vegetable oil
1 cup dark rum or spiced rum
½ cup unsalted butter
1 cup granulated 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 ½ 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 ½ cup of rum.
When the cake is done and out of 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

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.

Nutrition