Pecan Butter Rum Cake Recipe
User Reviews
5
Pecan Butter Rum Cake Recipe
Description
The Pecan Butter Rum Cake starts with a yellow cake mix combined with vanilla pudding, eggs, water, oil, and chopped pecans. The pecans are folded midway into the batter to keep them well distributed, enabling the cake to bake evenly and soak up the rum glaze effectively. The mixture is baked in a bundt pan until a tester comes out clean.
While the cake is still warm, holes are poked across the surface to allow the warm butter rum glaze—made by boiling butter, water, sugar, and rum—to be absorbed gradually. This soaking step creates a moist texture and infusion of rum flavor throughout the cake. The glaze thickens as it cools and contributes a shiny coating. An optional butter rum icing glaze can be drizzled on top for added sweetness and served with toasted pecans for garnish.
The cake is best enjoyed a day after baking, as resting allows the flavors to meld and the cake to become more tender and moist. Serving it slightly chilled or at room temperature works well for gatherings or dessert courses where the rum flavor complements the sweetness of the cake.
Ingredients
- yellow cake mix or butter pecan which is what I prefer
- vanilla pudding
- 1 cup pecan chopped
- 4 egg
- 1/2 cup water cold
- 1/2 cup of oil
- 1/2 cup Bacardi amber rum or 1873
Cake Glaze Ingredients
- 1/4 pound butter
- 1/4 cup of water
- 1 cup sugar
- 1/2 cup Bacardi amber rum
Extra Rum Icing Glaze for Serving:
- 2 tablespoons butter melted, salted
- 1 cup icing sugar
- 1/2 teaspoon rum flavouring
- 3-4 tablespoons heavy cream or milk
- pecans toasted, for garnish
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
- Allow the cake to rest overnight or at least a day to achieve optimal moisture and flavor melding.
- Stir pecans into the middle of the batter to keep them distributed and allow the rum glaze to soak in fully.
- The butter rum glaze is essential to the cake's moist texture; soak the warm cake thoroughly with it.
- Adding the optional butter rum icing glaze and toasted pecans on top is a serving choice to enhance sweetness and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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