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.