holiday butter-pecan rum cake

★★★★★ 1 Review
MissHopie87 avatar
By Hope Vaillancourt
from Las Vegas, NV

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!

★★★★★ 1 Review
serves 16
prep time 15 Min
cook time 1 Hr

Ingredients For holiday butter-pecan rum cake

  • 1 pkg
    (18 1/4 ounces) yellow cake mix
  • 1 pkg
    (3 1/2 ounces) instant vanilla pudding mix
  • 4 lg
    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
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How To Make holiday butter-pecan rum cake

  • 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

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