Pammys Out Of This World Rum Cake Recipes
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
OUT-OF-THIS-WORLD CAKE
This cake is just what the title says it is---so good. You use a cake mix so it is fairly easy to make and most of the things you might have on hand. I use whatever cake mix I have.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
- Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
- TOPPING:.
- Pour the undrained pineapple over the baked layer.
- Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
- In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
- Add the pudding mixture to this beating till smooth.
- Spread over the prepared layers.
- Top with whipped topping.
- Sprinkle with the coconut and pecans.
- Chill covered for several hours.
Nutrition Facts : Calories 509.5, Fat 30.1, SaturatedFat 13, Cholesterol 61.4, Sodium 499.9, Carbohydrate 55.7, Fiber 1.7, Sugar 39.8, Protein 6.6
MRS. PISCHKE'S RUM CAKE
This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!
Provided by Galley Wench
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour Bundt cake Pan.
- In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
- Pour into Bundt pan and bake for 45 minutes.
- While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
- Add sugar and boil for 5 minutes, stirring constantly.
- Remove from heat and stir in dark rum.
- Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
- When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
- Slowly pour glaze over cake.
Nutrition Facts : Calories 497, Fat 23.4, SaturatedFat 7.3, Cholesterol 83.2, Sodium 494.8, Carbohydrate 58.2, Fiber 0.5, Sugar 43.1, Protein 4.1
GOLDEN RUM CAKE
This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it quite special. An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert the cake, then pour the rest of the glaze over the bottom of the cake. Let the glaze soak in thoroughly, then invert back onto the platter.
Provided by Allrecipes Member
Categories Rum Desserts
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
- Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
- Meanwhile, combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
- Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
PAMMY'S 'OUT OF THIS WORLD' RUM CAKE
Steps:
- Preheat oven to 350 degrees F. Spray bundt cake pan or tube cake pan with non-stick cooking spray. Place pecan pieces in small baking pan & place in oven for five minutes (watch carefully).
- While pecans are toasting, start mixing cake batter: Put cake mix, pudding mix, eggs, water, rum and oil into medium mixing bowl. Slowly stir together until all is well blended. Beat at medium speed with mixer for no more than two minutes (longer will result in a tough cake). Batter will be rather thick.
- Place toasted pecans evenly around bottom of sprayed cake pan. Pour cake mix into cake pan (over the pecans). Using a cooking spoon or spatula, gently run over top of cake mix to make it an even thickness.
- Place in preheated oven; middle of center rack. Bake for 40 minutes. During the last 15-20 minutes of baking, make the icing.
- Icing: Place the butter in a small sauce pan; melt it slowly (low heat). When butter is melted, add the artificial sweetener, and stir well. When icing begins to bubble, slowly pour in the rum. Let all simmer together, stirring frequently, until the icing looks like it is starting to thicken. When it has reached the slightly thickened stage, turn heat off, but continue to stir frequently to keep blended.
- Remove cake from oven and let sit on a cooling rack for about ten minutes. With cake still in the pan, use a toothpick to poke holes all over the cake. NOTE: At this point, strain the icing into a cup or bowl to remove any flakes or residue. Stir strained icing again, and immediately (using a basting tube) gently squeeze 1/2 of the icing over the bottom of cake, especially over the areas where you poked the holes. Turn the cake out onto a cake platter (or whatever the cake will sit on until it's all gone). Again, using a toothpick, poke holes over top of cake (as done on bottom). Stir remainder of icing and squeeze over top of cake with basting tube. Slice and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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