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
Equipment
- Bundt pan
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
Instructions
- Preheat oven to 325℉.
- Spray a bundt pan with cooking spray. You can use butter instead if preferred.
- Make the glaze. In a small pot add butter. Once melted, add the brown sugar and ¼ cup of rum.
- 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.
- In a large bowl, add the eggs, oil, water, and rum. Blend with a hand mixer.
- Add the cake and pudding mix, blend until incorporated.
- Add the orange zest.
- With a spatula, mix in the pecans.
- 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.
- Pour the cake batter into the pan.
- Bake for 1 hour.
- Once baked, take out of the oven and let cool in the pan. Once cooled, turnover onto a plate or cake stand.
- 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.