An easy holiday rum cake recipe made with yellow cake mix, French vanilla pudding, Bacardi Rum, and topped with chopped pecans.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: dark rum, pecans, pudding, yellow cake mix
Servings: 12
Author: Laura Warnke
Ingredients
1cupchopped pecansoptional
1box yellow cake mix
13.4 ounce small package instant French vanilla pudding
4eggs
1/2cupcold water
1/2cupvegetable oil
1/2cupdark rum80 proof (I used Bacardi Gold)
Glaze:
1stick of butter1/2 cup
1cupgranulated sugar
1cupwater
1/2cupdark rum
Kitchen Equipment Needed
Large mixing bowl
Electric hand mixer or stand mixer
Bundt Pan
Medium Saucepan
Instructions
Pre-heat oven to 375 degrees.
Grease and flour a Bundt pan.
Sprinkle 1 cup chopped pecan pieces on the bottom of the Bundt pan (optional).
In a large mixing bowl, combine cake mix, instant French vanilla pudding, eggs, water, oil, and rum.
Beat with an electric mixer for 2-3 minutes or beat by hand with a whisk until smooth and satiny.
Pour batter evenly over the pecan pieces into the bundt pan.
Bake the rum cake for 1 hour at 375 degrees.
During the last 15 minutes of baking make the rum glaze. In a medium sauce pan, place the stick of butter, water, sugar, and rum for the glaze and stir until the glaze comes to a rolling boil and all of the sugar dissolves. Let cool for a few minutes.
When the cake is done baking, let it cool for a few minutes and turn out the cake by inverting it onto a large plate.
Poke holes in the side and top of the cake with a fork.
With a ladle, begin pouring some of the glaze over the hot cake, covering it so that the glaze begins soaking into the cake.
Once the glaze has soaked in, flip the cake back into the Bundt pan and poke more holes in it. Continue to ladle the glaze onto the rum cake.
Throughout the day, continue to keep ladling the glaze over the cake until it cannot absorb any more glaze. Continue this process until all of the glaze is used up. This may take a few hours.
Notes
*Monika, a visitor to this site, suggests decreasing the water in the glaze to 1/4 cup for a more intense flavored glaze. (I prefer the glaze recipe as written above, but everyone has their own tastes.)*Make sure you use fresh pecans.