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Rum Pudding Cake Recipe
Rum Cake makes a classic holiday dessert and this easy, yet elegant rum cake recipe will quickly become a festive favorite!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 16
Calories: 438 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Rum Cake
- 1/2 1/2 cup lightly packed brown sugar
- 1/2 1/2 cup Chopped Pecans
- 1 1 box yellow cake mix
- 1 1 3.4-ounce package vanilla cook-and-serve pudding mix
- 4 4 eggs
- 1/2 1/2 cup water
- 1/2 1/2 cup canola oil
- 1/2 1/2 cup dark rum
For the Cake Glaze
- 3/4 3/4 cup 1 1/2 sticks butter
- 1 1/2 1 1/2 cups sugar
- 1/4 1/4 cup water
- 3/4 3/4 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.
Cup of Yum
Notes
- Recipe from Ree Drummond's A Year of Holidays Cookbook, 2013
- To grease the bundt pan, I like to use my homemade cake pan release (cake goop).
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
64mg
(21%)
Sodium
323mg
(13%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
327IU
(7%)
Vitamin C
0.04mg
(0%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 438
% 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.