The base of this dessert comes from a cake mix box. It’s one of my favorite recipes from The Cake Mix Doctor cookbook. Whenever I see cake mixes on sale at the store, I stock up on a couple of chocolate and yellow cake mixes so I have something on hand when I need a good dessert at the last minute. This is a super easy dessert to make and it’s hard to make a mistake with it. It always comes out fantastic. You can serve it with vanilla ice cream or whipped cream, if desired, but it’s also good as it is.
Infusing the cake with a rum butter sauce is the key to this moist cake.
It is great with vanilla ice cream, but whipped cream, sprinkled powdered sugar, or even unadorned work too.
Looking for a cake recipe, but not this one? Consider these:
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- Decadent Flourless Chocolate Cake – Dairy-free, Gluten-free
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Rum Cake
An easy dessert that works when you don't have as much time to make the dessert. It works with a variety of meals, so is quite versatile. This recipe is from the Cake Mix Doctor Cookbook.
Equipment
- 1 Bundt pan
Ingredients
Cake
- 1 box yellow cake mix
- 1 pkg instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup rum dark is better, but light works too
- ½ cup pecans, chopped
Glaze
- 8 oz plant-based butter, unsalted or dairy butter
- 1 cup sugar
- ¼ cup rum
- ¼ cup water
Instructions
Cake
- Preheat oven to 350°. Lightly grease and flour the Bundt pan.
- Finely chop the pecans and sprinkle them in the bottom of the prepared pan.
- Place cake mix, pudding mix, water, rum, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl and then mix on medium speed for 2-3 minutes.
- Pour batter into Bundt pan and place in oven. Bake for 50-55 minutes or until the cake springs back when lightly pressed with your finger. Let cool for 5 minutes, then remove from pan onto wire rack. While it is cooling on a wire rack, you can make the glaze.
Glaze
- Add all glaze ingredients to a small sauce pan and place over low heat until butter melts and sugar is dissolved. Raise heat to medium stirring constantly as it begins to boil. Let cook for 2-3 minutes, remove from heat.
- Place warm cake onto the serving dish. Poke holes in the top and sides of the rum cake with a skewer or chopstick. Be sure to poke holes in the center as well. Using a spoon, drizzle the glaze slowly over the cake taking care to let it soak into the holes.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 41mgSodium: 381mgPotassium: 50mgFiber: 1gSugar: 31gVitamin A: 603IUVitamin C: 0.04mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!