This rum cake recipe is a perfect blend of rich flavors and moist texture, making it a show-stopping dessert for any occasion. The rum-infused batter is complemented by a sweet glaze, creating a decadent treat that will have everyone coming back for more.
Ingredients
- 1 cup chopped pecans
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- Sprinkle chopped nuts over the bottom of the pan.
- In a large bowl, combine the cake mix and pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup oil and 1/2 cup rum. Blend well.
- Pour batter over nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- To make the glaze: In a saucepan, combine the butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
- Remove the saucepan from the heat and stir in 1/2 cup rum.
- Prick holes in the top of the cake with a toothpick. Pour glaze over the top of the cooled cake.
- Allow the cake to absorb the glaze and repeat until all the glaze is used.
