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
Make and share this Butter Pecan Rum Cake recipe from Food.com.
Provided by Chuck and Francie
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
- Cool 10 minutes in pans then transfer to wire racks and cool completely.
- Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
- Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.
Nutrition Facts : Calories 1002, Fat 51.3, SaturatedFat 18.1, Cholesterol 168, Sodium 641.5, Carbohydrate 130.5, Fiber 3.3, Sugar 102.4, Protein 8.6
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 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
SPICED BUTTER PECAN RUM CAKE
Make and share this Spiced Butter Pecan Rum Cake recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
- Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
- Dust with powdered sugar.
Nutrition Facts : Calories 345.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 67.3, Sodium 360.9, Carbohydrate 42.6, Fiber 1.4, Sugar 25.6, Protein 4.4
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