buttered rum cake

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Rum Cake

Cooking spray

All-purpose flour

c. chopped walnuts

yellow cake mix

vanilla pudding

eggs

c. (1 stick) butter, melted and cooled slightly

water

c. dark rum

(1 stick) butter

c. sugar

dark rum

This is a fantastic quick base recipe for a great rum cake.  My personal flares...butter spray and sugar to prepare bundt pan.  Saute and cook down pecans in butter and rum before adding to pan.  Adding glaze before turning out and soak was a fabulous idea MamaK.  Turn it out and Then soak it again.

I used this base recipe but used white cake, pistachio pudding and spiced rum.  Saute chopped pistachios, butter, sour cherries and spiced rum.  Use sour cherry juice for water in cake mix.  use cherry juice for sliced rum glaze as well.

Used Malibu coconut rum and cinnamon 👍🏻 It was gone in 2 days

https://streaming.hearstdigitalstudios.com/552fc700-7c39-4bd6-b9f8-1de41709231e/video_rover_16x9_1080p_hd_1636043136_56089.mp4

The perfect Rum Cake for your holiday table.

Easy Rum Cake

Buttered Rum Cake

pecans

unsalted butter (softened)

sugar

tsp pure vanilla extract

all purpose flour

3.4 oz box instant vanilla pudding

Tbsp baking powder

tsp baking soda

tsp salt

buttermilk or whole milk

Buttered Rum Glaze:

unsalted butter

pumpkin pie spice cinnamon

Preheat the oven to 350°F. Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.

Using an electric mix, cream together butter, sugar and vanilla on medium-high for 2 minutes, or until creamy. Add eggs one at a time beating well after each addition.

In a separate bowl, sift together flour, pudding mix, baking powder, baking soda and salt. A whisk works perfectly.

Whisk together buttermilk and rum.

With the mixer on low speed gradually add dry ingredients alternately with wet ingredients beginning and ending with flour. After all is added, beat just until fully combined stopping to scrape the sides of the bowl occasionally.

Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.

About 10 minutes before the cake is finished baking, make the buttered rum glaze.

To make the glaze: In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water and pumpkin pie spice. Bring to a boil,  then lower to medium cooking for 3 minutes, whisking occasionally. Remove from heat and add rum. Be careful the mixture may foam up. Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off. Cook for 1 minute then set aside.

When cake is finished baking, remove from the oven. Use a long thin skewer to poke holes over the bottom of the cake. Slowly pour 1/2 buttered rum glaze over bottom of cake allowing it to soak in between pours. Let cake sit for 1 hour to cool in the pan.

Carefully turn cake onto a platter or stand. Use the same skewer to poke holes in the top of the cake. Try to poke between the pecans. Slowly pour remaining glaze into holes on top of cake. Be patient this will take several minutes. The slower you go, the more glaze goes into the cake and doesn&#x27;t pool on platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)

Once cooled, cover and chill for at least 1 day. The rum flavor mellows the longer this cake proofs.

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Top 2 buttered rum cake recipes from across the web

The most viewed buttered rum cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rum Cake

Buttered Rum Cake

The most viewed buttered rum cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine