Delicious Rum Cake
Indulge in the rich, buttery decadence of this "Delicious Rum Cake," a show-stopping dessert perfect for any occasion. Infused with dark rum and a hint of vanilla, this moist and tender cake delivers a harmonious balance of sweetness and warmth with every bite. The addition of instant vanilla pudding mix ensures the cake stays irresistibly soft, while a crunchy layer of pecans or walnuts (optional) adds a delightful texture. Finished with a luscious rum glaze that soaks into every crevice, this bundt cake exudes a boozy, caramel-like allure. With only 20 minutes of prep time and simple steps, this crowd-pleaser is ideal for holidays, celebrations, or as an indulgent treat to savor anytime. Serve it as is or with a dollop of whipped cream for an extra touch of luxury.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 box Instant vanilla pudding mix
- 0.5 cups Milk
- 0.5 cups Vegetable oil
- 4 Eggs
- 0.5 cups Dark rum
- 1 teaspoons Vanilla extract
- 1 cup Chopped pecans or walnuts (optional)
- 0.5 cups Unsalted butter (for glaze)
- 0.25 cups Water
- 0.5 cups Granulated sugar (for glaze)
- 0.25 cups Dark rum (for glaze)
Instructions
Preheat the oven to 325°F (160°C) and grease a 10-inch bundt pan generously with butter or non-stick baking spray. Sprinkle the chopped pecans or walnuts evenly at the bottom of the pan, if using.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and instant vanilla pudding mix.
Add the softened butter, milk, vegetable oil, eggs, dark rum, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2-3 minutes until the batter is smooth and well combined.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the water and granulated sugar, and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes, stirring constantly. Remove from heat and stir in the dark rum.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Use a skewer or a toothpick to poke small holes all over the surface of the cake while it is still warm.
Slowly pour half of the prepared rum glaze over the cake, allowing it to soak in. Let the cake cool completely in the pan, then carefully invert it onto a serving plate.
Brush or drizzle the remaining glaze over the top and sides of the cake. Allow the glaze to set before serving.
Slice and serve the cake as a decadent dessert. Enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 35.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
