rum bundt cake
(2 ratings)
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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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(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
55 Min
Ingredients For rum bundt cake
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1 cchopped pecans
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1 boxbetty crocker super moist yellow cake mix
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1 pkg4-serving size of instant vanilla pudding mix
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4eggs
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1 cwater
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1/2 stickbutter softened
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2 Tbsprum extract
- BUTTER RUM GLAZE
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1/2 csugar
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1 stickbutter
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2 Tbspwater
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1/2 tsprum extract
How To Make rum bundt cake
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1Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
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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.
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3Bake 45 minutes to 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
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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.
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5Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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