Rum Bundt Cake Recipe

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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.


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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

Directions Step-By-Step

1
Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
2
Mix 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.
3
Bake 45 minutes to 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
4
Meanwhile, 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.
5
Invert 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