rum bundt cake
(2 ratings)
No Image
This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides. This recipe is not using any alcohol although I also posted the recipe that uses actual rum called Captain Jack's Rum Cake.
(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
55 Min
Ingredients For rum bundt cake
-
1 cchopped pecans
-
1 boxbetty crocker super moist yellow cake mix
-
1 pkg4-serving size of instant vanilla pudding mix
-
4eggs
-
1 cwater
-
1/2 stickbutter softened
-
2 Tbsprum extract
- BUTTER RUM GLAZE
-
1/2 csugar
-
1 stickbutter
-
2 Tbspwater
-
1/2 tsprum extract
How To Make rum bundt cake
-
1Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
-
2Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into pan.
-
3Bake 45 minutes to 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
-
4Meanwhile, prepare Glaze by mixing sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract.
-
5Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT