PECAN RUM CAKE RECIPE
Celebrate any special occasion with our Pecan Rum Cake Recipe! Get out your fluted tube pan and some pecans to make this moist and nutty rum cake recipe.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended. Pour into prepared pan.
- Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack. Remove cake from pan; cool completely.
- Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended. Drizzle over cake slices.
Nutrition Facts : Calories 420, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PECAN BUTTER RUM CAKE RECIPE
Deliciously easy and decadent pecan butter rum cake recipe! This is my most requested cake recipe ever, you can just barely taste the rum!
Provided by Karlynn Johnston
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
- In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
- 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!!)
- Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
- Poke holes in the top.
- 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.
- 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!
- Let the cake sit from 12-24 hours before eating.
- 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!
Nutrition Facts : Calories 407 kcal, Carbohydrate 28 g, Protein 2 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 107 mg, Sugar 26 g, ServingSize 1 serving
BUTTER PECAN RUM CAKE
Found this recipe on the back of a Betty Crocker cake mix. I am posting it to celebrate National Rum Day which is on August 16th. Enjoy!
Provided by BandJsGranny
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
- Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
- In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
- Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
- Store loosely covered.
PECAN RUM CAKE
This classic rum cake is made easy with the help of a box cake mix. The bundt cake is soaked with a delicious butter rum sauce and garnished with pecans. This pecan rum cake is a festive dessert you can enjoy the entire holiday season.
Provided by Heather
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your bunt pan with baking spray and sprinkle the pecans in the bottom of the pan.
- In a large bowl, combine the cake mix and pudding mix with a whisk. In a medium bowl, whisk together the rum, eggs, water, and oil. Pour the wet ingredients into the dry and stir until just combined. Do not overmix the batter. Spoon the batter over the nuts into the pan.
- Bake the cake for approximately 60 minutes. The cake is done when a toothpick inserted comes out clean. Leave the cake in the pan to cool while you make the glaze.
- First, melt the butter in a medium saucepan over low heat. Add 2 tablespoons of water and ½ cup sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in the ¼ cup of rum.
- Use a long skewer to poke holes all over the cake (it should still be in the pan). Very slowly, pour the glaze over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and allow the cake to sit at room temperature for 3 hours (up to overnight).
- When ready to serve, invert the cake onto your serving platter.
Nutrition Facts : ServingSize 1 slice, Calories 475 kcal, Carbohydrate 53 g, Protein 4 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 476 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 15 g
PECAN RUM CAKE
This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)
Provided by Aroostook
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease well a bundt cake pan.
- Dust well with flour or cocoa.
- Sprinkle nuts on bottom of pan.
- Mix cake ingredients together.
- Pour batter over pecans.
- Bake for 50-60 minutes.
- Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
- Glaze: Put all ingredients in a sauce pan and heat until boiling.
- Boil for 2 minutes.
- No longer.
- Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
- Let stand for 20 minutes and remove from pan.
Nutrition Facts : Calories 511.3, Fat 26.4, SaturatedFat 7.5, Cholesterol 74.1, Sodium 414.5, Carbohydrate 58.4, Fiber 1, Sugar 41.7, Protein 4
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
GRANDMA'S PECAN RUM BARS
My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Cullman, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 401 calories, Fat 22g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 123mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
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