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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1BEAT 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.
2BAKE in 325 degrees F oven for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
3MEANWHILE, 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.
4Invert 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