Mag's Rum Cake
This rum cake is SO moist, delicious, and extremely easy to make! I am not much of a baker but this comes out perfect every single time.
Servings: 10 people
Equipment
- 10" bundt cake pan
Ingredients
- 1 cup chopped pecans
- floured baking spray to coat the bundt pan
Cake batter
- 1 box yellow cake mix I use Betty Crocker Super Moist
- 1 3.4 oz box of vanilla pudding mix I use JELL-O
- 1/2 cup vegetable or canola oil
- 1/2 cup Captain Morgan spiced rum
- 1/2 cup water
- 4 eggs
Glaze
- 1 stick salted butter Kerry Gold recommended
- 1 cup granulated sugar
- 1/4 cup warm water
- 1/4 cup Captain Morgan spiced rum or Bacardi spiced rum
Instructions
- Preheat the oven to 325 degree Fahrenheit. Prep the bundt cake pan with a light coat of floured baking spray and sprinkle the pecans around the bottom. This is one of my favorite parts of the cake so feel free to add more if you love pecans!
- Combine all the cake batter ingredients and mix until just incorporated- try not to over mix. I use my electric hand mixer but a whisk is fine too.
- Pour the cake batter into the prepped bundt cake pan and bake for 1 hour.
- When it's done, use a long bamboo skewer or anything you have that is thin and long enough to poke several holes into the cake all over so that the glaze has entry paths. I poked about 20 holes.
- Add the butter, rum, water, and sugar to a large microwave safe bowl. Microwave for 3 minutes, take it out and give it a stir, then microwave for another 3 minutes.
- Give it another stir then pour it all over the cake still in the pan. Careful not to pour too much towards the center or it will pool and get stuck there. Start from the outside and work your way in towards the center.
- Let it rest for 20-30 minutes. This step is important, do not skip it.
- Flip over onto a plate and enjoy :)
