This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it very special!
This rich and decadent? rum cake is topped with a buttery, boozy rum glaze.?
Rum Cake Ingredients
These are the simple ingredients you?ll need for the top-rated golden rum cake recipe:?
- For the cake: chopped walnuts, a package of yellow cake mix, a package of instant vanilla pudding mix, four large eggs, dark rum, and water
- For the glaze: dark rum, water, vegetable oil, white sugar, and butter
How to Make Rum Cake
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make this homemade rum cake:?
- Grease a Bundt pan and sprinkle with chopped walnuts.?
- Make the cake batter and pour it into the pan.?
- Bake until a toothpick comes out clean.?
- Make the glaze.?
- Brush the slightly cooled cake with the glaze.?
- Let the glaze absorb and repeat until all the glaze is used.?
How to Store Rum Cake
Store the rum cake in an airtight container or wrapped tightly at room temperature for up to five days.?
Can You Freeze Rum Cake?
Yes! You can freeze rum cake for up to three months. Consider freezing the cake in slices so you can just thaw what you need, when you need it. Thaw in the refrigerator overnight.?
Cookdap Community Tips and Praise
?Delicious,? raves one Cookdap community member. ?Perfect just as-is or it can be revised by adding pecans instead of walnuts. Or without nuts!?
?This has always been my favorite rum cake recipe,? says Sidnell Tammie Allen-Robb. ?This time I used banana cake mix with banana cream pudding mix. Extra delicious treat!?
?My whole house smells divine,? according to another community member. ?I used a very dark Jamaican rum and followed the tip about inverting the cake back into the pan with the glaze. I left it in there to really soak, and it?s seriously delicious.?
Ingredients
- 1 cup chopped walnuts
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup dark rum, divided
- ¾ cup water, divided
- ½ cup vegetable oil
- 1 cup white sugar
- ½ cup butter
- 1 (15.25 ounce) package yellow cake mix
- 4 large eggs
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
Step 2
Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.
Step 3
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
Step 4
Meanwhile, combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
Step 5
Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Editor’s Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 562 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat8g | 40% |
Cholesterol83mg | 28% |
Sodium476mg | 21% |
Total Carbohydrate59g | 22% |
Dietary Fiber1g | 4% |
Total Sugars42g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium80mg | 6% |
Iron1mg | 7% |
Potassium105mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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