Holiday Butter-Pecan Rum Cake

Hope Vaillancourt

By
@MissHopie87

My mom received some rum cakes from a friend a few years back and we absolutely loved the moist rum flavor! This delicious cake gets its moistness from the buttery rum glaze that soaks the cake. Topped with pecans and a butter rum glaze, this is a perfect gift to someone for the Holidays! I use imitation Rum Extract instead of real rum because it's more affordable. You may use real rum if you wish (would recommend malibu rum). This is definitely a seasonal cake and you should pace yourself when enjoying this cake as it is very addicting :p ENJOY and Merry Christmas!


Featured Pinch Tips Video

Comments:

Serves:

16

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 pkg
(18 1/4 ounces) yellow cake mix
1 pkg
(3 1/2 ounces) instant vanilla pudding mix
4 large
eggs
1 c
water
1/2 c
(1 stick) butter, softened
2 Tbsp
mccormick imitation rum extract
1 c
chopped pecans

BUTTER RUM GLAZE

1/2 c
sugar
1/4 c
butter
2 Tbsp
water
1/2 tsp
mccormick imitation rum extract

Directions Step-By-Step

1
BEAT all ingredients, except pecans and glaze, in a large bowl with on low just to moisten. Beat on medium 4 minutes. Grease and flour 12-cup bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.
2
BAKE in 325 degrees F oven for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
3
MEANWHILE, prepare glaze by mixing sugar, butter and water stirring constantly in saucepan. Bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in rum extract.
4
Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.

***FLAVORFUL TIPS:
1/2 tsp rum extract= 1 tbsp light rum
1 1/2 tsp extract= 1 tbsp dark rum

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy