Rum Bundt Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Rum Bundt Cake

Annamaria Settanni McDonald

By
@ArtByASM

This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides. This recipe is not using any alcohol although I also posted the recipe that uses actual rum called Captain Jack's Rum Cake.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
55 Min

Ingredients

1 c
chopped pecans
1 box
betty crocker super moist yellow cake mix
1 pkg
4-serving size of instant vanilla pudding mix
4
eggs
1 c
water
1/2 stick
butter softened
2 Tbsp
rum extract

BUTTER RUM GLAZE

1/2 c
sugar
1 stick
butter
2 Tbsp
water
1/2 tsp
rum extract

Step-By-Step

1Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
2Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into pan.
3Bake 45 minutes to 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
4Meanwhile, prepare Glaze by mixing sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract.
5Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy