Pecan Butter Rum Cake Recipe
User Reviews
5.0
30 reviews
Excellent
Pecan Butter Rum Cake Recipe
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Deliciously easy and decadent pecan butter rum cake recipe! This is my most requested cake recipe ever, you can just barely taste the rum!
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Ingredients
- one package of yellow cake mix OR butter pecan which is what I prefer
- one package of vanilla pudding
- 1 cup of chopped pecans
- 4 eggs
- 1/2 cup cold water
- 1/2 cup of oil
- 1/2 cup of Bacardi amber rum or 1873
Cake Glaze Ingredients
- 1/4 pound of butter
- 1/4 cup of water
- 1 cup of sugar
- 1/2 cup of Bacardi amber rum
Extra Rum Icing Glaze for Serving:
- 2 tablespoons salted butter melted
- 1 cup of icing sugar
- 1/2 teaspoon rum flavouring
- 3-4 tablespoons of heavy cream or milk
- Top with toasted pecans if you like!
Instructions
- Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
- In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
- Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
- Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
- Poke holes in the top.
- For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
- Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
- Let the cake sit from 12-24 hours before eating.
- When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!
Notes
- If you don't let this cake sit, you won't like this recipe. The beauty of this cake is that it gets moister and more delicious the day after you put it together.
- The icing is optional, but I love it! Depends on your mood!
- You can top the cake with pecans, just put then in the bundt pan and THEN pour the batter in. I find though that the cake glaze WON'T sink in and it misses the mark and beauty of this cake. You can try mixing them into the batter straight, but I like mine towards the bottom of the cake.
Nutrition Information
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Calories
407kcal
(20%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Cholesterol
85mg
(28%)
Sodium
107mg
(4%)
Potassium
54mg
(2%)
Sugar
26g
(52%)
Vitamin A
435IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
19mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 107mg | 4% |
| Potassium | 54mg | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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