Description
A moist and flavorful Rum Cake made with a yellow cake mix and instant vanilla pudding, enhanced with dark or light rum and a buttery rum glaze. Toasted pecans or walnuts add a delightful crunch to this classic dessert, perfect for any celebration or special occasion.
Ingredients
Scale
Cake Ingredients
- 1 yellow cake mix
- 1 instant vanilla pudding mix (3.4 ounces)
- 4 large eggs, slightly beaten
- ½ cup water
- ½ cup rum (dark or light)
- ½ cup avocado oil
- â…“ cup pecans, toasted (or walnuts, optional for lining the pan)
- Unsalted butter, for greasing the pan
- Flour, for dusting the pan
Glaze Ingredients
- 1 stick (½ cup) unsalted butter
- ¾ cup granulated sugar
- ¾ cup rum
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Generously grease a Bundt pan with unsalted butter or spray oil and lightly dust it with flour to prevent sticking.
- Line Pan with Nuts (Optional): Sprinkle toasted pecans or walnuts evenly on the bottom of the prepared pan to add texture and flavor.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, beaten eggs, water, rum, and avocado oil. Beat the mixture until the batter is smooth and fully combined.
- Pour Batter: Pour the batter evenly into the prepared Bundt pan, smoothing out the top for even baking.
- Bake Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Rum Glaze: While the cake is baking, combine the butter, sugar, and rum in a saucepan. Cook over medium heat for 3 to 5 minutes, allowing it to boil gently and reduce slightly to form a glaze.
- Glaze the Cake: Immediately after removing the cake from the oven, slowly pour the hot rum glaze over the cake while it is still in the pan, allowing it to soak in thoroughly.
- Cool and Serve: Let the cake rest in the pan for 15 minutes to absorb the glaze. Then carefully invert it onto a serving plate. Allow the cake to cool completely before slicing and serving.
Notes
- You can substitute walnuts for pecans according to your preference.
- Make sure the glaze is hot when poured over the cake to ensure it soaks in properly.
- Use a Bundt pan for the best traditional shape and even baking.
- Store the cake covered at room temperature; it stays moist for several days.
- For a non-alcoholic version, substitute rum with rum extract and adjust liquid quantities slightly.
