PECAN RUM CAKE

A co-worker of mine brought this into the office during the holidays. It was absolutely delicious. The cake was soft and scented with rum. I asked her for the recipe and I couldn’t believe it was made with cake mix and a packet of pudding mix.

I, of course, played around with the recipe and added a few more ingredients that I thought would go well with the cake. It was a success and a hit for our Christmas dinner. It’s amazing how you can doctor up a boxed cake mix into something spectacular.

PECAN RUM CAKE

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Servings: 12 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

Cake

• 1 pkg yellow cake mix
• 1 pkg vanilla instant pudding
• 4 eggs
• ½ cup oil
• ½ cup water
• ½ cup dark rum
• ½ cup chopped pecans
• ½ zested orange
• cooking spray or butter

Glaze

• ½ cup butter
• ½ cup brown sugar
• ½ cup dark rum
• ½ cup chopped pecans

Equipment

• Bundt pan

Method

 

1. Preheat oven to 325℉.
2. Spray a bundt pan with cooking spray. You can use butter instead if preferred.
3. Make the glaze. In a small pot add butter. Once melted, add the brown sugar and ¼ cup of rum.
4. Bring to a boil about 3-5 minutes until it starts to bubble. Turn off the heat and add another ¼ cup of rum and ½ cup of pecans. Mix well.
5. In a large bowl, add the eggs, oil, water, and rum. Blend with a hand mixer.
6. Add the cake and pudding mix, blend until incorporated.
7. Add the orange zest.
8. With a spatula, mix in the pecans.
9. Scoop the pecans from the glaze into the Bundt pan. Get all the pecans from the glaze. It's ok to have a little glaze in the bottom of the pan with the pecans.
10. Pour the cake batter into the pan.
11. Bake for 1 hour.
12. Once baked, take out of the oven and let cool in the pan. Once cooled, turnover onto a plate or cake stand.
13. Drizzle the glaze over the cake with a spoon. I like to lightly glaze it and keep the remaining glaze to add later to a slice of the cake.