Rum Cake - Semi-Homemaker Recipe
This easy recipe uses cake and pudding mixes to create a moist rum cake. It involves mixing batter, baking in a Bundt pan, and then soaking the warm cake with a simple rum glaze made with butter, sugar, water, and rum, finished with pecans.
Equipment
- 1 Bundt Pan Ensure it is well-greased.
- 1 Electric Mixer Handheld or stand mixer
- 1 Saucepan For making the glaze
- 1 Large Measuring Cup Or heat-safe container for glaze
- 1 Skewer Or toothpick for pricking holes
Ingredients
Main
- 1 1/2 cups pecan pieces reserve 1/4 cup
- 4 whole eggs
- 1/2 cup water
- 1/2 cup canola oil
- 1/2 cup gold rum Bacardi
- 1 18.25-ounce box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 1-ounce small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
- 1 cup granulated sugar
- 1/4 cup water
- 1 stick butter
- 1/2 cup gold rum recommended: Bacardi
Instructions
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Notes
Ensure all wet ingredients for the cake are at room temperature for better emulsification. Do not overmix the cake batter after adding the dry ingredients; mix only until smooth to avoid developing gluten. For the glaze, bring the sugar and water to a rolling boil to ensure the sugar is fully dissolved before removing from heat and adding rum. Prick holes while the cake is still warm to allow the glaze to penetrate effectively. Pour the glaze slowly to let it soak in gradually.