Amazing Pecan Butter Rum Cake Recipe

This pecan butter rum cake is so decadent and delicious! Probably the best cake we’ve ever tasted. The recipe is easy. Cake mix, along with pudding mix, with a little rum and you have a glorious rum cake embellished with pecans and then soaked with a sweet buttered rum sauce. This cake will sure get the party started.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 12

Calories: 407

Author: Karlynn Johnston

Ingredients

• ▢one package of yellow cake mix OR butter pecan which is what I prefer
• ▢one package of vanilla pudding
• ▢1 cup of chopped pecans
• ▢4 eggs
• ▢1/2 cup cold water
• ▢1/2 cup of oil
• ▢1/2 cup of Bacardi amber rum or 1873

Cake Glaze Ingredients

• ▢1/4 pound of butter
• ▢1/4 cup of water
• ▢1 cup of sugar
• ▢1/2  cup of Bacardi amber rum

Extra Rum Icing Glaze for Serving:

• ▢2 tablespoons salted butter melted
• ▢1 cup of icing sugar
• ▢1/2 teaspoon rum flavoring
• ▢3-4 tablespoons of heavy cream or milk
• ▢Top with toasted pecans if you like!

Instructions

1. Grease and flour a Bundt pan and set aside. Pre-heat your oven to 350 degrees F.
2. In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
3. Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
4. Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
5. Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
6. Poke holes in the top.
7. For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
8. Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
9. Let the cake sit from 12-24 hours before eating.
10. When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!

Recipe Notes

• If you don't let this cake sit, you won't like this recipe. The beauty of this cake is that it gets moister and more delicious the day after you put it together.
• The icing is optional, but I love it! Depends on your mood!
• You can top the cake with pecans, just put then in the Bundt pan and THEN pour the batter in. I find though that the cake glaze WON'T sink in and it misses the mark and beauty of this cake. You can try mixing them into the batter straight, but I like mine towards the bottom of the cake.

This Recipe is inspired by our super fragrant, Honey Pecan Rum Cake candle. Try it today!

Recipe by : The Kitchen Mag Pie