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
Scale
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.
