Mike’S Rum Cake

This classic rum cake is a showstopper dessert that balances the sweetness of yellow cake and vanilla pudding with the deep, spicy notes of dark Bacardi rum. The batter is poured over a bed of finely chopped pecans, creating a beautiful crust when inverted. Once baked, the cake is pierced and drenched in a warm butter-sugar-rum glaze, ensuring every bite is incredibly moist and flavorful. Its perfect for holiday gatherings, potlucks, or any special occasion where you want to impress guests with a homemade treat that feels indulgent yet comforting. Allow time for the glaze to soak in for the best texture.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 3182.3

Dietary: Vegetarian

Description

This classic rum cake is a showstopper dessert that balances the sweetness of yellow cake and vanilla pudding with the deep, spicy notes of dark Bacardi rum. The batter is poured over a bed of finely chopped pecans, creating a beautiful crust when inverted. Once baked, the cake is pierced and drenched in a warm butter-sugar-rum glaze, ensuring every bite is incredibly moist and flavorful. Its perfect for holiday gatherings, potlucks, or any special occasion where you want to impress guests with a homemade treat that feels indulgent yet comforting. Allow time for the glaze to soak in for the best texture.

Ingredients

1 cup Pecans; finely chopped
18 1/2 ounce Yellow cake mix; no pudding
1 package Vanilla pudding mix; small
4 ea Egg
1/2 cup Cold water
1/2 cup Wesson oil
1/2 cup Dark bacardi rum
1 Glaze:
1/4 pound Butter
1/4 cup Water
1 cup Sugar
1/2 cup Dark bacardi rum

Directions

1
Preheat oven to 325 degrees Fahrenheit (163C).
2
Generously grease and flour a 10-cup Bundt pan.
3
Sprinkle the finely chopped pecans evenly over the bottom and sides of the prepared pan.
4
In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, cold water, oil, and 1/2 cup of dark rum.
5
Beat the mixture on medium speed until smooth and well blended.
6
Pour the batter evenly over the pecans in the Bundt pan.
7
Bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9
While the cake cools, prepare the glaze: In a small saucepan, combine butter, water, and sugar.
10
Cook over low heat, stirring constantly, until the butter is melted and sugar is dissolved, about 5 minutes.
11
Remove the saucepan from heat and stir in the remaining 1/2 cup of dark rum.
12
Using a skewer or ice pick, poke deep holes all over the top and sides of the cooled cake, going down to the nut layer.
13
Slowly drizzle the warm rum glaze over the cake, allowing it to soak into the holes. Continue drizzling until all the glaze is absorbed.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3182.3kcal

% Daily Value *
Total Fat 112.0g173%
Saturated Fat 28.2g141%
Cholesterol 434.0mg145%
Sodium 308.8mg13%
Total Carbohydrate 457.5g153%
Dietary Fiber 20.6g83%
Sugars 66.5g
Protein 58.3g117%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the cake sit at room temperature for at least 2 hours after glazing to allow the flavors to meld and the glaze to fully absorb before serving.

For best results, use a dark rum with robust flavor. If you prefer a stronger alcohol kick, you can increase the amount of rum in the glaze, though be aware this may make the cake slightly soggy if not balanced with enough sugar.

Ensure your Bundt pan is very well greased and floured, as the nuts and sticky glaze can cause sticking. A non-stick baking spray with flour works well.

Keywords: rum cake, bundt cake, dark rum, pecans, bacardi, dessert, glaze, holiday cake, moist cake, baking, yellow cake mix, vanilla pudding, nutty, spiked dessert, party food, comfort food, traditional, easy dessert, make ahead, christmas cake

Read it online: https://www.chefs-mate.com/recipe/mikes-rum-cake-kbsg46-a/