Rum Cake with Cake Mix
User Reviews
5
Rum Cake with Cake Mix
Description
Rum Cake with Cake Mix blends a boxed yellow cake mix and instant vanilla pudding with rum, eggs, oil, and water for a moist batter. Chopped pecans placed in the pan provide a nutty base layer. Baking proceeds until a toothpick comes out clean, ensuring doneness. A butter, sugar, rum, and water glaze is boiled and then drizzled over the warm cake, which has been pierced to allow the glaze to absorb fully. The cake is cooled on a rack before additional glaze is applied, enhancing texture and flavor.
The cake serves well as a dessert complemented by coffee or after-dinner drinks. Its rum flavor and moist crumb make it suited for occasional celebrations or casual gatherings.
For storage, the cake can be kept covered at room temperature for 2-3 days, refrigerated up to one week, or frozen for up to three months. Thaw frozen cake overnight at room temperature before serving.
Ingredients
FOR THE RUM CAKE
- 1 cup pecans finely chopped
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) instant vanilla pudding mix box
- ¼ cup rum
- ½ cup water
- ½ cup vegetable oil
- 4 large egg at room temperature
FOR THE RUM CAKE GLAZE
- ½ cup butter salted, 1 stick
- 1 cup granulated sugar
- ¼ cup rum
- ¼ cup water
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt pan. Sprinkle the pecans in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum, and water. Boil for 3 minutes, whisking constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake. Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Notes
- This cake improves when made ahead, allowing flavors to meld overnight.
- Keep the cake covered at room temperature for a few days or refrigerate for up to a week to maintain freshness.
- Freeze the cake wrapped tightly in plastic and foil for up to three months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 480kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 75mg | 25% |
| Sodium | 403mg | 17% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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