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
RUM PECAN POUND CAKE
this is a good GROWNUP dessert (very yummy!), great with coffee after dinner.
Provided by ali Bresnahan
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325. Prepare bundt pan with cooking spray. Sprinkle nuts in bottom of cake pan. Mix cake ingredients together. Pour batter over nuts. Bake one hour. Cool and invert onto serving plate.
- 2. Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
- 3. Prick holes in top of cake with fork. Drizzle and smoothe glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.
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
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.
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.
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
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
PUMPKIN PECAN RUM CAKE
This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
- In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
- In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
- Add eggs; beat well to combine.
- Add pumpkin and vanilla; beat well to combine.
- Add flour mixture to batter one-third at a time, mixing well after each addition.
- Pour batter into tube pan.
- Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
- Let cool 10 minutes.
- To make glaze: melt the remainder of the butter in a saucepan.
- Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
- Remove pan from heat; add in rum; stir to combine.
- Poke holes in cake with a toothpick.
- Pour half the rum mixture over the cake.
- Let stand 5 minutes.
- Pour the rest of the rum mixture over the cake.
- Cool.
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