Southern Praline Rum Cake

Connee Conehead


A rich, delicious rum cake with praline flavor that is easy to make.


☆☆☆☆☆ 0 votes

20 Min
50 Min


  • 1 c
    pecans, chopped
  • 1/2 c
    butter (at room temperature)
  • 2/3 c
    dark brown sugar, firmly packed
  • 4 large
  • 1 pkg
    15.25 oz. super moist butter pecan cake mix
  • 1/3 c
  • 1/2 c
    heavy cream
  • 1/2 c
    spiced rum
  • 2 tsp
    vanilla extract

  • 4 Tbsp
  • 4 Tbsp
  • 1/2 c
    dark brown sugar, firmly packed
  • 1/4 c
    spiced rum

How to Make Southern Praline Rum Cake


  1. Heat oven to 325 degrees F.
  2. Grease and flour a 12-cup tube pan.
  3. Sprinkle pecans evenly into pan.
  4. In mixer bowl, at low speed, cream butter and 3/4 cup dark brown sugar. Add eggs, one at a time, stirring after each addition.
  5. Combine cake mixr and cornstarch in a medium bowl.
  6. Add dry mixture, alternately with heavy cream; mixing well.
  7. Stir in 1/2 cup spiced rum and the vanilla extract.
  8. Pour evenly into prepared tube pan.
  9. Bake for 50 minutes or until cake tester, inserted deeply into cake, comes out clean.
  10. Cool in pan for 15 minutes; then turn out onto serving plate.
  11. To make glaze, in a small saucepan, over low-medium heat; melt butter.
  12. Add water and 1/2 cup dark brown sugar.
  13. Stir and watch glaze constantly; when it comes to a boil, remove from heat.
  14. Add 1/4 cup spiced rum.
  15. With fork, poke holes all over top of cake.
  16. Using pastry brush, smooth glaze all over cake.
  17. Serve or cover tightly with foil until ready to be served.

Printable Recipe Card

About Southern Praline Rum Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern

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