Grandma Betty's Old Fashioned Rum Cake
A really simple recipe for a gorgeous, old-fashioned vanilla bundt cake with a crumbly pecan top, finished with a decadent rum butter glaze!
Servings: 8 people
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- Bundt Cake Tin
- Food Chopper or Knife
- Small Sauce Pan
Ingredients
Rum Cake
- 1 Cup Pecans chopped
- 1 15.25 Package of Yellow Cake Mix
- 1 3.4 oz Box of Vanilla Pudding
- 4 Eggs
- 1/2 Cup Water Cold
- 1/2 Cup Vegetable Oil
- 1/2 Cup Dark Rum
Rum Butter Glaze
- 1 Stick Butter Salted
- 1/4 Cup Water
- 1 Cup Sugar granulated
- 1/2 Cup Dark Rum
Instructions
To Make the Cake
- Preheat oven to 350 degrees
- Chop the pecans until pretty fine. Grease the bundt cake tin really well, make sure to get in all the ridges. Then sprinkle the chopped pecans evenly all over the bottom of the greased bundt cake tin.
- In your Kitchenaid with the paddle attachment, mix together the package of yellow cake mix, box of vanilla pudding, 4 eggs, cold water, oil, and rum until thoroughly combined.
- Once mixed, pour the cake batter into the bundt cake tin covering all the chopped pecans. After all the batter is in, tap the bundt cake tin on the counter to level and knock out some of the bubbles.
- Place the cake in the oven on the center rack and bake for 60 minutes.
Rum Butter Glaze
- When your cake is almost finished it's time to make the glaze. In a small saucepan, combine butter, sugar, water, and rum. Bring to a boil, constantly stirring, set a timer, and cook for 5 minutes.
Glaze the Cake
- After the cake is done baking, turn it upside down on a serving tray and allow it to cool. The cake will let go of the bundt pan and come out on the tray.
- Using a toothpick, or wood skewer, poke holes all over the top of the cake through the pecan crumble. Use a basting brush to brush the warm glaze over the top and sides of the cake. Continue brushing on the glaze until it is all gone.
- Cut slices and enjoy with a perfectly paired cup of Earl Gray Tea!
Notes
This recipe will also make enough batter for 8 mini Bundt Cakes. I used Pampered Chef's Mini Fluted Cake Tin.
Follow the recipe above to make the Rum Cake
Grease the mini bundt cake molds and sprinkle 1 tbsp of chopped pecans in each of the 6.
Pour 1/2 cup of batter into each of the 6 cake molds. Tap on counter to level out. (Do not overfill the mini molds or they will boil over into your oven while baking.)
Bake at 350 degrees on the center rack for 30 mins.
Once the first 6 are done, re-grease the middle two molds, sprinkle with pecans and pour in 1/2 cup of batter into each. Bake at 350 degrees for 30 mins.
Glaze 8 min bundt cakes according to directions for 1 large cake.