For serving or sharing, festive and moist rum cake with butter rum glaze is ready for the oven in no time because it begins with a cake mix! Gift in a holiday tin or on a pretty plate tied up with cellophane and ribbon for a lovely presentation.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
Editor’s note: This is an updated version of an article originally posted December 2015 with better photos and additional information.
Preparing the Bundt pan for rum cake with butter rum glaze
After adjusting the oven rack to the center of the oven, preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour or use Baker’s Joy spray.
Sprinkle 1 cup chopped pecans or walnuts in the bottom of the pan.
Preparing the batter for the rum cake with butter rum glaze
Blend with a mixer on low for 1 minute. Scrape down the sides of the bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth.
Pour the batter into the prepared Bundt pan.
Bake until golden brown, the top springs back when lightly pressed and an inserted toothpick comes out clean, about 45-50 minutes.
Remove the pan from the oven and cool on a rack for 20 minutes.
Invert the cake onto a serving plate.
Poke holes in the top of the cake with a wooden skewer.
Preparing the glaze for Rum Cake with Butter Rum Glaze
While stirring, add the 2 tablespoons water and 1/2 cup sugar.
Increase the heat to medium and bring the mixture to a boil.
Reduce the heat slightly and let the glaze simmer until thickened, 4-5 minutes, stirring constantly.
Carefully remove from heat and stir in 1/4-cup rum.
Spoon the glaze over the warm cake allowing it to seep into the holes, over the cake and drizzle down the sides. Take your time doing this, allowing the glaze to absorb into the cake so it doesn’t just puddle on the plate. You might even use a basting brush.
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Rum Cake with Butter Rum Glaze
INGREDIENTS
- 1 cup chopped pecans or walnuts
- 1 package plain yellow cake mix
- 1 (3 3/4-oz.) package vanilla instant mix
- 1/2 cup Bacardi dark rum
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 large eggs
Glaze: - 4 tablespoon butter (1/2 stick)
- 2 tablespoons water
- 1/2 cup sugar
- 1/4 cup Bacardi dark rum
- Maraschino cherries for garnish, optional
DIRECTIONS
Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour or spray with Baker’s Joy.
Sprinkle the pecans or walnuts in the bottom of the pan.
Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl.
Blend with a mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth.
Pour into prepared pan.
Bake until golden brown, the cake springs back when lightly pressed and an inserted toothpick comes out clean, about 45-50 minutes.
Remove the pan from the oven and cool on a rack 20 minutes.
Invert onto a serving plate.
Poke holes in the top of the cake with a wooden skewer.
Prepare the glaze
Place butter in a small saucepan and melt over low heat.
While stirring, add the water and sugar.
Increase the heat to medium and bring the mixture to a boil.
Reduce the heat slightly and let the glaze simmer until thickened, 4-5 minutes, stirring constantly.
Remove from heat and stir in the rum.
Spoon the glaze over the warm cake allowing it to seep into the holes and drizzle down sides.
Garnish with maraschino cherries, if desired.
Allow the cake to cool completely before slicing.
Storing the Rum Cake with Butter Rum Glaze
Store the rum cake, covered tightly at room temperature for up to 4 days or refrigerate up to 1 week.
Wrap well and freeze the rum cake for up to 6 months.
Thaw overnight on the counter before serving.
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It looks wonderful. Would be nice for tea … With love Janice
I've made ~and enjoyed~ a few of these-very nice:@)
You are sharing such good recipes … and I love how you photographed this with the white trees and the lights behind! Hope you are enjoying this season.