Quick Rum Cake
Ingredients
12
servings
- 1 cup chopped pecans
- 1 package yellow cake mix
- 1 package French vanilla instant pudding
- 1/2 cup vegetable oil
- 1/2 cup and 2 ounces rum
- 4 eggs
- 1 stick butter
- 1 cup sugar
- 1/4 cup water
Step-by-Step Instructions
- Preheat oven to 325 degrees.
- Sprinkle chopped pecans on bottom of greased tube or bundt pan.
- Mix cake mix, pudding, water, oil and 1/2 cup of the rum. Beat in eggs one at a time.
- Pour batter into pan on top of the pecans. Bake for 1 hour at 325 degrees. Let cool.
- For the sauce: Boil butter, sugar, water and 2 ounces of rum together in saucepan. Pour over cake while it’s still in the pan, after you’ve removed it from the oven. This will soak into the cake.
Common Problems and Solutions
Q: Why does my rum sauce pool on top instead of soaking in?
A: Make sure to pour the sauce over the cake while both the cake and sauce are still hot. The heat helps the sauce absorb into the cake. Also, poke a few holes in the cake with a skewer before pouring the sauce if needed.
Q: Can I use a different pan if I don't have a bundt pan?
A: Yes, but bundt or tube pans work best because they allow even baking and the sauce can soak in from both top and center. If using a 9x13 pan, reduce baking time by about 10 minutes and check for doneness.
Tips and Techniques
The pudding mix in this recipe is what makes it extra moist. Don’t skip it or substitute with regular pudding. Also, resist the urge to remove the cake from the pan too soon - letting it cool completely ensures the rum glaze sets properly and the cake doesn’t fall apart.
Ingredient Substitutions
- rum: bourbon or brandy
- pecans: walnuts or chopped almonds
- French vanilla pudding: regular vanilla or butterscotch pudding mix
Equipment Needed
- Tube pan or bundt pan
- Electric mixer
- Mixing bowls
- Small saucepan for glaze
