Rum Cake Recipe

Name: Rum Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 15 min
Yield: 16
Ingredients: 1 cup chopped pecans; 1 package (2-layer size) yellow cake mix; 1 package (4-serving size) vanilla instant pudding mix; 4 eggs; 1 cup water; 1/2 cup (1 stick) butter, softened; 2 tablespoons McCormick® Rum Extract With Other Natural Flavors; 1/2 cup sugar; 1/4 cup (1/2 stick) butter; 2 tablespoons water; 1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors

By: McCormick Kitchens

Made With:

This easy rum cake recipe is always a crowd-pleaser with its moist texture and delicious rum glaze. A classic holiday treat from the Caribbean, rum cake is often flavored with a medley of spices and frequently made with dried fruits. Our version omits the fruit but incorporates a crushed pecan topping for nutty flavor and a satisfying crunch. It's just like the golden poundcake you enjoyed as a kid — but with a well-balanced caramel note from the rum extract in both the batter and the glaze. We pour the gooey glaze atop the bundt cake when it's hot from the oven, which makes it incredibly soft, buttery and packed with rum flavor. Enjoy this spiced rum cake plain or with vanilla whipped cream for dessert, or with a cup of tea or coffee for a decadent breakfast.

Recipe Info

Prep Time:

15m
Cook Time:

1h
Ingredients:

8
Servings:

16
User Rating:

Ingredients

Cake
1 cup chopped pecans
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
4 eggs
1 cup water
1/2 cup (1 stick) butter, softened
2 tablespoons McCormick® Rum Extract With Other Natural Flavors
Butter Rum Glaze
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 tablespoons water
1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors

Nutrition Information

(per serving)

Calories 334
Carbohydrates 40 g
Cholesterol 75 mg
Fiber 1 g
Protein 3 g
Sodium 383 mg
Total Fat 18 g

Key products

McCormick® Rum Extract With Other Natural Flavors, 1 fl oz

$6.49

Unit price: per

Instructions

Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter, and 2 tablespoons rum flavor in large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed for 4 minutes. Pour into prepared pan.
Bake for 1 hour or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes.
Meanwhile, for the Glaze, mix sugar, butter, and water in small saucepan. Stirring constantly, bring to a boil on medium heat and boil for 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with a fork. Spoon glaze over warm cake.