Mike’S Rum Cake

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
A moist, boozy bundt cake soaked in a warm rum butter glaze and topped with crunchy pecans
Mike's Rum Cake recipe image
Mike's Rum Cake recipe image
Print Recipe

Mike’S Rum Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 2604.1

Description

This classic rum cake is the ultimate celebration dessert, combining the convenience of cake mix with the richness of homemade baking. The batter, enriched with pudding mix and dark rum, bakes up incredibly moist and tender. Once cooled, the cake is pierced generously to absorb a hot, buttery rum glaze that seeps deep into every crumb. Finished with a layer of toasted pecans on the bottom (which becomes the top), it offers a delightful contrast of soft cake and crunchy nuts. Perfect for holidays, birthdays, or any occasion calling for a sweet, indulgent treat that feels special yet is surprisingly easy to prepare.

Ingredients

Directions

  1. Preheat oven to 325F (165C).
  2. Grease and flour a 10-cup Bundt pan thoroughly.
  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 dark rum.
  5. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and well blended.
  6. Pour the batter evenly over the pecans in the Bundt pan.
  7. Bake for 50 to 60 minutes, 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 1/4 lb butter, 1/4 cup water, and 1 cup sugar.
  10. Heat over low flame, stirring constantly and wiping the sides of the pan with a wet spatula to prevent crystallization.
  11. Simmer for 5 minutes until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in 1/2 cup dark rum.
  12. Using a skewer or toothpick, poke holes all over the top of the cooled cake, going deep into the nut layer.
  13. Slowly drizzle the warm rum glaze over the cake, allowing it to seep into the holes. Repeat until all glaze is absorbed.
  14. Let the cake sit at room temperature for at least 2 hours, or until ready to serve, to allow flavors to meld.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2604.1kcal
% Daily Value *
Total Fat 83.5g129%
Saturated Fat 12.1g61%
Cholesterol 186.5mg63%
Sodium 63.7mg3%
Total Carbohydrate 396.9g133%
Dietary Fiber 20.6g83%
Sugars 6.0g
Protein 51.6g104%

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

Keywords: rum cake, bundt cake, pecan, glazed cake, boozy dessert, baking, cake mix, pudding mix, dark rum, bacardi, moist cake, holiday dessert, easy cake, nut topping, vanilla pudding, christmas cake, birthday cake, soaked cake, dessert recipe
Recipe Card powered by WP Delicious