If you love Rum (or even if you don’t) you’ll love this Rum Cake. Yellow cake topped with pecans and soaked in a rich rum butter sauce. This cake is easy to make, and perfect for any occasion.
You can use any rum you’d like. Lighter rum will make a cake with a lighter rum flavor. Darker rum will add more rum flavor. Spiced rum would add an interesting touch. I use gold rum.
This cake also freezes well. My mom made this every Christmas, and so do I. With so much food to prepare right before Christmas, she made it a week ahead and stashed it in the freezer. I’ve done the same and it’s perfect after freezing. Take it out of the freezer the night before you plan to serve it.
What you need
Shortening and flour for the pan
Yellow cake mix
Oil
Rum
Pecans
Eggs
Sugar
Butter
Salt
How to make Rum Cake
Grease and flour a bundt pan. Pour in a half cup of chopped pecans, as evenly as possible without disturbing the flour. You can use walnuts, or almost any other nut.
In a stand mixer, thoroughly mix the yellow cake mix, oil, water, rum and eggs. Beat until the batter is thick and smooth.
Pour the batter into the bundt pan, covering the nuts. Bake at 325 degrees for 1 hour. As soon as the cake comes out of the oven, you want to add the rum butter sauce. So start the sauce 15 minutes before the cake is done.
In a medium sauce pan, add the water, sugar, rum, butter and salt. Stir the mixture over medium heat until melted.
Increase the heat and bring the mixture to a boil. Reduce the heat to medium or medium high until the mixture is barely boiling. Boil for 10 minutes, stirring often. The mixture will turn a slightly darker color as it boils. Turn off the heat.
Using a wooden skewer, poke holes all over the cake. Ladle the hot rum butter sauce all over the cake. You’ll think the cake won’t possibly hold all the sauce, but it will. Let the cake sit in the pan for 15 minutes to absorb all the sauce. Using a butter knife, gently loosen the cake from the edges and middle of the bundt pan. Next, cover with a cake plate and tip the cake upside down. Gently remove the bundt pan. The nuts will be baked into the top of the cake.
Rum Cake
If you love Rum (or even if you don't) you'll love this Rum Cake. Yellow cake topped with pecans and soaked in a rich rum butter sauce. This cake is easy to make, and perfect for any occasion.
Ingredients
- For the Rum Cake
- Shortening and flour for the pan
- 1/2 cup chopped pecans
- 1 yellow cake mix
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup rum
- 4 eggs
- For the Rum Butter Sauce
- 1/4 cup water
- 1 cup sugar
- 1/3 cup rum
- 1/2 cup (1 stick) butter
- 1/8 teaspoon salt
Directions
- Step 1 Grease and flour a bundt pan. Pour in the chopped pecans, as evenly as possible without disturbing the flour.
- Step 2 In a stand mixer, thoroughly mix the yellow cake mix, oil, water, rum and eggs. Beat until the batter is thick and smooth.
- Step 3 Pour the batter into the bundt pan, covering the nuts.
- Step 4 Bake at 325 degrees for 1 hour. As soon as the cake comes out of the oven, you want to add the rum butter sauce. So start the sauce 15 minutes before the cake is done.
- Step 5 In a medium sauce pan, add the water, sugar, rum, butter and salt. Stir the mixture over medium heat until melted.
- Step 6 Increase the heat and bring the mixture to a boil. Reduce the heat to medium or medium high until the mixture is barely boiling. Boil for 10 minutes, stirring often. The mixture will turn a slightly darker color as it boils. Turn off the heat.
- Step 7 Using a wooden skewer, poke holes all over the cake. Ladle the hot rum butter sauce all over the cake. You’ll think the cake won’t possibly hold all the sauce, but it will. Let the cake sit in the pan for 15 minutes to absorb all the sauce.
- Step 8 Using a butter knife, gently loosen the cake from the edges and middle of the bundt pan. Next, cover with a cake plate and tip the cake upside down. Gently remove the bundt pan. The nuts will be baked into the top of the cake.
