Rum Caramel Cake Recipes

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RUM CARAMEL CAKE (CAKE MIX)



Rum Caramel Cake (Cake Mix) image

Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box better crocker yellow cake mix
1/4 cup dark rum
1 cup water
3 eggs
1/3 cup vegetable oil
1/2 cup unsalted butter
1 cup dark brown sugar, firmly packed
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • For cake:
  • Preheat oven to 350°F.
  • Spray 3 (8inch) round cake pans with non-stick spray; set aside.
  • In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
  • Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter evenly between 3 prepared pans.
  • Bake in oven for 18-20 minutes or until tester comes away clean.
  • Cool completely before icing.
  • For icing:
  • Melt butter with brown sugar in medium saucepan over medium-low heat.
  • Bring to a boil, stirring constantly.
  • Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
  • Remove from heat and stir in vanilla extract.
  • Let cool to room temperatureand transfer to a medium bowl.
  • Use an electric mixer on medium speed to beat in powdered sugar until smooth.
  • Spread icing on top of each cake round.
  • Stack and ice the sides and top of the cake.

Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7

BANANA & RUM CARAMEL CAKE



Banana & Rum Caramel Cake image

This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.

Provided by Izy Hossack

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, softened
150 g light brown sugar
2 large eggs
1/2 cup mashed ripe banana
1/4 cup plain yogurt
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup granulated sugar
2/3 cup heavy cream
2 tablespoons unsalted butter
1 pinch salt
2 tablespoons dark rum
1/2 cup heavy cream
1/4 cup pecans
1 small banana, sliced into coins

Steps:

  • Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
  • In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
  • Caramel:.
  • Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
  • Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
  • Decorate:.
  • Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE



Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze image

Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 12

10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for dusting
1 cup raisins
3/4 cup dark rum
1 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups plus 2 tablespoons packed light-brown sugar
6 large eggs
2 teaspoons pure vanilla extract
3/4 cup plus 2 tablespoons heavy cream
1 cup sweetened flaked coconut
1 cup granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
  • Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
  • Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
  • Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE



Brown Sugar Cake with Rum-Caramel Sauce image

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 11

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel topping
2 tablespoons light rum or 1 teaspoon rum extract

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
  • Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
  • In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g

RUM CARAMEL SAUCE



Rum Caramel Sauce image

This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3/4 cup sugar
1/4 cup hot water
1 cup plus 1 tablespoon heavy cream
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter

Steps:

  • Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
  • Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

SOUTHERN CARAMEL CAKE



Southern Caramel Cake image

This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you'd get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.

Provided by Millie Peartree

Categories     cakes, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12

1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
3 cups/375 grams self-rising flour, plus more for preparing the pan
2 cups/400 grams granulated sugar
4 eggs, at room temperature
1 cup/240 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 cup/225 grams unsalted butter (2 sticks)
2 packed cups/440 grams dark brown sugar
1/2 cup/120 milliliters buttermilk, at room temperature
1/2 teaspoon kosher salt
3 cups/305 grams sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
  • Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
  • Add vanilla and combine fully, making sure not to overmix.
  • Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
  • As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
  • With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
  • While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.

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Top Asked Questions

How do you make a rum and Cream Cake?
Combine the brown sugar, sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring occasionally. Bring to a boil and cook for 1 minute. Remove the pan from the heat. Mix in the rum. Add about 1/3 cup of confectioners' sugar and whisk to combine.
How do you make caramel sauce with rum and butter?
Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in. Top the cake: Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
How much rum is in a Bermuda rum cake?
In the cake itself we have 1/2 a cup of this delicious Captain Morgan dark rum and another 1/2 cup in the caramel sauce, for a total of a cup of rum, and if you ask me it’s just not enough! Bermuda Rum Cake is actually a company that makes black rum cakes, so this is, I guess, a copycat recipe, though completely different.
Is rum cheesecake vegan?
You'd never guess by tasting it, but this cheesecake (with a creamy filling made with blended tofu, cocoa, soy milk, and vanilla) is entirely vegan! This top-rated rum cake, with a gorgeous rum glaze, starts with convenient ingredients like store-bought yellow cake mix and instant vanilla pudding mix.

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