Rum Cake with Butter Rum Glaze
- 1 cup chopped pecans or walnuts
- 1 package plain yellow cake mix
- 1 (3 3/4-oz.) package vanilla instant mix
- 1/2 cup Bacardi dark rum
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 4 Tbs. butter (1/2 stick)
- 2 Tbs. water
- 1/2 cup sugar
- 1/4 cup Bacardi dark rum
- (optional) for a festive look, decorate with maraschino cherries, drained and cut in half
Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour.
Sprinkle the pecans or walnuts in the bottom of pan.
Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour into pan.
Bake until golden brown and springs back when lightly pressed; 58-60 minutes. Remove pan from oven and cool on rack 20 minutes. Invert onto serving plate. Poke holes in the top of cake with a wooden skewer.
Prepare the glaze
Place butter in small saucepan and melt over low heat. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over warm cake allowing to seep into holes and drizzle down sides. Allow to cool completely before slicing.
Store cake, cover tightly at room temperature for up to 4 days or refrigerate up to 1 week. Freeze up to 6 months. Thaw overnight on the counter before serving.
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