rum bundt cake
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.
No Image
prep time
20 Min
cook time
55 Min
method
---
yield
12 serving(s)
Ingredients
- 1 cup chopped pecans
- 1 box betty crocker super moist yellow cake mix
- 1 package 4-serving size of instant vanilla pudding mix
- 4 - eggs
- 1 cup water
- 1/2 stick butter softened
- 2 tablespoons rum extract
- BUTTER RUM GLAZE
- 1/2 cup sugar
- 1 stick butter
- 2 tablespoons water
- 1/2 teaspoon rum extract
How To Make rum bundt cake
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Step 1Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
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Step 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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Step 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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Step 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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Step 5Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
- 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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Category:
Cakes
Tag:
#Quick & Easy
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