holiday butter-pecan rum cake

Name: Holiday Butter-Pecan Rum Cake
Prep time: 15 min
Cook time: 1 h
Yield: 16
Ingredients: 1 package(s) (18 1/4 ounces) yellow cake mix; 1 package(s) (3 1/2 ounces) instant vanilla pudding mix; 4 large eggs; 1 cup(s) water; 1/2 cup(s) (1 stick) butter, softened; 2 tablespoon(s) mccormick imitation rum extract; 1 cup(s) chopped pecans; ## BUTTER RUM GLAZE; 1/2 cup(s) sugar; 1/4 cup(s) butter; 2 tablespoon(s) water; 1/2 teaspoon(s) mccormick imitation rum extract

(1 RATING)

115 Pinches 2 Photos

Hope Vaillancourt

Las Vegas, NV

Updated on Dec 1, 2011

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!

Rate

prep time 15 Min

cook time 1 Hr

method ---

yield 16 serving(s)

Ingredients

1 package (18 1/4 ounces) yellow cake mix
1 package (3 1/2 ounces) instant vanilla pudding mix
4 large eggs
1 cup water
1/2 cup (1 stick) butter, softened
2 tablespoons mccormick imitation rum extract
1 cup chopped pecans
BUTTER RUM GLAZE
1/2 cup sugar
1/4 cup butter
2 tablespoons water
1/2 teaspoon mccormick imitation rum extract

How To Make holiday butter-pecan rum cake

Step 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.

Step 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.
Step 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.
Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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