Rum Cake Recipe
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Rum Cake and Christmas go together like peanut butter and jelly. Like peas and carrots. Like halloween and pumpkin. Like Valentine’s Day and chocolate. At least in my book. Rum cake always appears on the holiday dessert buffet and always is one of the desserts that disappears the quickest.
And this rum cake recipe that my friend, Ree includes in her newest cookbook, A Year of Holidays, will surely become a favorite, even for those folks that swear rum cake isn’t one of their favorites. Promise.
Even though we still have a few weeks to go before the Christmas parties officially begin, when I saw the rum cake recipe in Ree’s book, I knew I couldn’t wait to try it. Although, let me tell you, it was hard to decide which recipe I wanted to try first.
As with the recipes she shares in her other cookbooks, on her blog, and on television, they all are amazing. You certainly can’t go wrong with any of Ree’s recipes, in my opinion. Or my husband’s opinion. Or my son’s opinion. Hey, we’re a pretty opinionated bunch when it comes to recipes, ya know.
And this rum cake?
Well, just like I thought, it makes an easy, yet oh so elegant dessert that will be perfect for sharing with family and friends during your holiday entertaining as well as giving to neighbors as a gift.
If it makes it out of the house, that is. Talk about deeee-licious!!!
Here’s Ree’s Christmas Rum Pudding Cake Recipe. Believe me when I say, it will be a Christmas creation everyone will request!
Rum Pudding Cake Recipe
Equipment
Ingredients
For the Rum Cake
- 1/2 cup (106.5 g) lightly packed brown sugar
- 1/2 cup (57 g) chopped pecans
- 1 (468 g) box yellow cake mix
- 1 (96 g) 3.4-ounce package vanilla cook-and-serve pudding mix
- 4 (200 g) eggs
- 1/2 cup (113.5 g) water
- 1/2 cup (99 g) canola oil
- 1/2 cup (87 g) dark rum
For the Cake Glaze
- 3/4 cup (169.5 g) 1 1/2 sticks butter
- 1 1/2 cups (297 g) sugar
- 1/4 cup (56.75 g) water
- 3/4 cup (130.5 g) dark rum
Instructions
- Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.
- Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.
- Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed. You can follow my tips for how to tell when your cake is done.
- When the cake has about 10 minutes remaining cooking time, make the glaze.
- Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Use a skewer or long toothpick and poke holes all over the surface of the cake.
- Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.
- Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.
- Let the cake sit for a couple of hours to make sure it's really moist and rummy.
- Slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything turned out fine with the cake except… The pecan/brown sugar crumble stuck to the bottom of the pan and took some cake with it. I had to scrape out the crumble and stick it on top of the cake. The pan was well buttered. How can I avoid this in future?
Hi! You may want to try a baking spray, such as Baker’s Joy, next time since the butter didn’t work well for you.
This has a really strong rum flavor. I can’t eat it. If I try it again, I would reduce the amount of rum in the glaze.
Can I use captain Morgan spiced rum instead of dark rum?
I’ve never tried it, so I’m not sure how it tastes. I hope you enjoy the cake! Thanks so much!
what cake mix is yellow cake and also what do I use for cook and serve instant pudding – love receipe, want to try it,
Can I Use rum extract instead of rum liquor? I don’t drink and I don’t think I’d like it with the real deal! Lol!
I love the way Pioneer woman sautes onions in her black iron skillet . They alway look so good and sweet.
Watching her has taught me to work will mine longer and get them to the just right stadge.
In your ingredients you say that the type of pudding to use is cook and serve but Ree’s says INSTANT. Did you try it with the cook type pudding mix?
I loved her episode where it was Todd’s 7th birthday and she made mac and cheese and sliders with all of the fixins. YUMM!
I love your pizza and my grand children love helping make them thanks for all the short cuts also
everything she makes is so good i like to see her make cakes & pies yum!!!!