Rum Pudding Cake Recipe
User Reviews
4.9
Rum Pudding Cake Recipe
Description
The Rum Pudding Cake Recipe uses a yellow cake mix enhanced with a package of vanilla pudding mix, eggs, water, canola oil, and dark rum to produce a moist and flavorful cake base. By sprinkling brown sugar and chopped pecans in the bottom of the Bundt pan, an appealing caramelized nut topping is created once the cake is flipped out after baking. The cake is baked at a moderate temperature until a skewer comes out clean, indicating doneness.
While the cake finishes baking, a glaze is prepared by melting butter and sugar, then boiling with added water until thickened. Dark rum is then incorporated and cooked briefly to blend the flavors. This glaze is poured over the cake to infuse it with additional rum essence and a glossy texture.
When served, this cake offers a combination of soft, pudding-enriched crumb, a crunchy caramel-pecan layer, and a warm rum glaze that integrates its components. It works well as a dessert for gatherings or special occasions where a richer cake is appreciated.
Be sure to grease the Bundt pan thoroughly to prevent sticking, ideally using a homemade cake pan release for best results. Checking cake doneness with a skewer ensures it is baked properly without overcooking.
Ingredients
For the Rum Cake
- 1/2 /2 cup brown sugar lightly packed
- 1/2 /2 cup pecans chopped
- 1 yellow cake mix
- 1 vanilla pudding mix 3.4-ounce package; cook-and-serve
- 4 egg
- 1/2 /2 cup water
- 1/2 /2 cup canola oil
- 1/2 /2 cup dark rum
For the Cake Glaze
- 3/4 /4 cup butter 1 1/2 sticks
- 1 1/2 /2 cups sugar
- 1/4 /4 cup water
- 3/4 /4 cup dark rum
Instructions
- Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.
- Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.
- Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed. You can follow my tips for how to tell when your cake is done.
- When the cake has about 10 minutes remaining cooking time, make the glaze.
- Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Use a skewer or long toothpick and poke holes all over the surface of the cake.
- Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.
- Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.
- Let the cake sit for a couple of hours to make sure it's really moist and rummy.
- Slice and serve.
Notes
- Use a thorough greasing method such as homemade cake pan release to ensure the cake releases well from the Bundt pan.
- Bake until a toothpick inserted in the center comes out clean to confirm doneness without overdrying.
- Prepare the rum glaze near the end of baking so it can be poured over while the cake is still warm, enhancing absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 323mg | 13% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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