If you’re looking for a show-stopping dessert that combines a tender crumb with a burst of warm, boozy flavor, this Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe is an absolute must-try. Imagine a moist cake infused with the perfect balance of rum, topped with crunchy toasted pecans, and glazed with a luscious syrup that seeps into every bite. It’s the kind of treat that makes any occasion feel festive and special, whether it’s a holiday celebration or a cozy night in. Trust me, once you try this recipe, it might just become your go-to cake for years to come.
Ingredients You’ll Need
The beauty of this Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe is in its simple but thoughtfully chosen ingredients. Each one plays a crucial role — from the cake mix that makes the base fluffy and light, to the rum that brings in a deep, complex flavor. The toasted pecans add a satisfying crunch and a toasty aroma, while the glaze ties everything together with its rich, buttery sweetness.
- Yellow cake mix: Provides a fluffy, moist cake base that’s easy to work with and reliably delicious.
- Instant vanilla pudding mix (3.4 ounces): Adds extra moisture and a subtle vanilla flavor, helping the cake stay tender.
- Large eggs (4, slightly beaten): Give structure and richness to the cake batter.
- Water (½ cup): Keeps the batter smooth and primes the cake for a perfect rise.
- Rum (½ cup, dark or light): The star ingredient that infuses the cake with its signature warm, boozy depth.
- Avocado oil (½ cup): A neutral oil that keeps the cake moist without overpowering other flavors.
- Toasted pecans (â…“ cup): Optional for lining the pan or adding texture and flavor inside the cake.
- Unsalted butter: For greasing the pan, ensuring the cake releases beautifully.
- Flour: Lightly dusts the pan to prevent sticking and give the cake a perfect crust.
- Stick of unsalted butter (½ cup): Used in the rich rum glaze to create a buttery, silky finish.
- Granulated sugar (¾ cup): Sweetens the glaze and helps it caramelize slightly.
- Rum (¾ cup): Added to the glaze for a double punch of flavor and irresistible aroma.
How to Make Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe
Step 1: Prep Your Pan
Start by preheating your oven to 325°F (165°C). Generously grease your Bundt pan with unsalted butter or a baking spray, then dust it lightly with flour. This classic combo ensures your cake will release flawlessly. Don’t forget to sprinkle the bottom with those toasted pecans or walnuts if you’re using them — they create a wonderful nutty layer that’ll complement the cake perfectly.
Step 2: Mix Your Batter
In a large mixing bowl, blend together the yellow cake mix, instant vanilla pudding, slightly beaten eggs, water, rum, and avocado oil. Beat until you get a smooth, homogenous batter. This step is where the magic begins as the rum infuses into every bit of batter, promising that unforgettable flavor in your finished cake.
Step 3: Bake to Perfection
Pour the evenly mixed batter into your prepared pan, spreading it out gently and smoothing the top. Pop it into the oven for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean — moist crumbs are okay, but no raw batter.
Step 4: Make the Rich Rum Glaze
While the cake is baking, combine the butter, granulated sugar, and rum in a small saucepan. Warm over medium heat and allow the mixture to boil gently for 3 to 5 minutes. This gentle boil intensifies the flavors and thickens the glaze slightly, turning it into a shiny, syrupy delight.
Step 5: Glaze and Rest
Once your cake comes out of the oven, still warm but not scorching, slowly pour the hot rum glaze all over the top. This step is crucial because the cake will soak up the glaze, creating moist pockets infused with that sweet and boozy sauce. Let the cake rest in the pan for 15 minutes to absorb every bit of glaze before carefully inverting it onto a serving plate. Allow it to cool fully before slicing.
How to Serve Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe
Garnishes
A simple dusting of powdered sugar on top of the cake adds a festive touch and subtle sweetness that contrasts the rich glaze beautifully. You can also sprinkle extra toasted pecans around the plate for an inviting crunch that makes each bite interesting. Fresh whipped cream with a hint of vanilla or cinnamon is an excellent accompaniment that balances the richness of the rum glaze.
Side Dishes
This cake pairs wonderfully with fresh berries, which add brightness and a burst of tartness that cuts through the dense sweetness. A scoop of vanilla ice cream or a dollop of crème fraîche is also a lovely pairing, offering cool creaminess against the warm, boozy cake. For a truly indulgent experience, serve alongside a cup of strong coffee or a spiced chai latte.
Creative Ways to Present
For gatherings, serve your Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe on a decorative cake stand to highlight its stunning shape and glossy glaze. Wrap individual slices in parchment paper tied with twine for a charming edible gift. You can even turn leftover cake into trifle layers with whipped cream and fruit for a fun twist that will wow your family and friends.
Make Ahead and Storage
Storing Leftovers
Leftover rum cake keeps beautifully when wrapped tightly in plastic wrap or stored in an airtight container. Keep it at room temperature for up to 3 days to preserve that soft, moist texture. If your kitchen is warm, store it in the fridge but let slices come to room temperature before enjoying for the best flavor and texture.
Freezing
This cake freezes remarkably well. Wrap the whole cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature before serving to let the flavors shine through.
Reheating
If you prefer your rum cake slightly warm, gently reheat individual slices in the microwave for 15 to 20 seconds. For a more even warming, you can place slices in a preheated oven at 300°F (150°C) for 10 minutes. This little heat touch enhances the richness of the glaze and brings back that wonderful aroma of rum.
FAQs
Can I use a different type of nuts instead of pecans?
Absolutely! Walnuts or almonds also work well in this recipe. Toast them lightly to bring out their flavor before adding them to the pan. This adds a lovely crunch and complements the richness of the rum glaze.
Is it necessary to use rum in both the batter and glaze?
Using rum in both the batter and glaze enhances the depth of flavor, but you can adjust the amount depending on your preference. If you want a milder taste, try using a bit less in the batter or glaze.
Why do you add instant pudding mix to the cake batter?
The instant pudding mix helps keep the cake incredibly moist and tender. It also adds a subtle vanilla flavor and improves the overall texture, preventing the cake from drying out.
Can I substitute the avocado oil for another oil?
Yes, you can use any neutral-flavored oil like vegetable oil, canola oil, or even melted coconut oil. Avoid olive oil as it may overpower the delicate flavors in the cake.
How do I know when the cake is fully baked?
The classic toothpick test works best here. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. Avoid underbaking to keep the texture perfect.
Final Thoughts
I can’t wait for you to try this Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe because it truly captures the heart and soul of a homemade celebration dessert. With every bite soaked in buttery rum glaze and accented by crunchy nuts, it’s a dessert that brings warmth, joy, and a touch of indulgence to your table. Bake it for your next special occasion or simply to treat yourself — either way, you’re in for pure deliciousness.
Print
Rum Cake with Toasted Pecans and Rich Rum Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Rum Cake made with a yellow cake mix and instant vanilla pudding, enhanced by a rich rum glaze poured over warm from the oven. This Bundt cake is accented with toasted pecans or walnuts for a delightful texture and nutty flavor.
Ingredients
Cake Ingredients
- 1 yellow cake mix
- 1 instant vanilla pudding mix (3.4 ounces)
- 4 large eggs, slightly beaten
- ½ cup water
- ½ cup rum (dark or light)
- ½ cup avocado oil
- â…“ cup pecans (toasted) or walnuts (optional, for lining the pan)
Pan Preparation
- Unsalted butter (for greasing the pan)
- Flour (for dusting the pan)
Glaze Ingredients
- 1 stick (½ cup) unsalted butter
- ¾ cup granulated sugar
- ¾ cup rum
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease a Bundt pan with unsalted butter or spray oil, then lightly dust the pan with flour to prevent sticking.
- Line with Nuts: Sprinkle the bottom of the prepared pan with toasted pecans or walnuts if you wish to add a nutty texture to the cake base.
- Mix the Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, water, rum, and avocado oil. Beat the mixture thoroughly until the batter is smooth and all ingredients are fully incorporated.
- Fill the Pan: Pour the batter evenly into the prepared Bundt pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes. To test doneness, insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Prepare the Glaze: While the cake bakes, melt the butter in a saucepan over medium heat. Add the granulated sugar and rum, allowing the mixture to boil gently. Cook for 3 to 5 minutes, stirring occasionally, until it reduces slightly into a syrupy glaze.
- Apply the Glaze: Immediately after removing the cake from the oven, slowly pour the hot rum glaze evenly over the cake while it is still in the pan, allowing the cake to absorb the flavorful liquid.
- Cool and Serve: Let the cake rest in the pan for 15 minutes to absorb the glaze. Then carefully invert the cake onto a serving plate. Allow it to cool completely before slicing. Enjoy your moist and richly flavored rum cake!
Notes
- Use either dark or light rum depending on your flavor preference.
- To toast pecans or walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Ensure the glaze is hot when poured over the cake for maximum absorption.
- This cake keeps well covered at room temperature for 2-3 days and can also be refrigerated.
- For a non-alcoholic version, substitute rum with an equal amount of orange juice or apple cider but omit glaze or adjust glaze accordingly.
