Buttered Rum Cake
Description
A rich, moist Bundt cake built on Duncan Hines butter cake mix, vanilla pudding, eggs, oil, water, and rum — baked until golden, pricked all over, and finished with a warm butter-rum-sugar glaze poured over the hot cake. Better the second day once the glaze has soaked all the way through. A classic crowd-pleaser that belongs at every holiday table.
Ingredients
Cake
Glaze
Instructions
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Grease and flour a Bundt pan. Sprinkle ½ cup pecans on the bottom.
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Mix cake mix, pudding mix, eggs, water, oil, and rum together for 3 minutes.
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Pour batter into the prepared pan. Bake for 50–60 minutes at 325°F until a toothpick comes out clean.
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While cake is still hot, make the glaze: combine sugar, butter, water, and rum in a small saucepan and boil until sugar dissolves.
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Prick the hot cake all over with a fork. Pour glaze slowly over all.
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Let stand for 30 minutes before removing from pan to a cake stand.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 8g40%
- Cholesterol 110mg37%
- Sodium 420mg18%
- Total Carbohydrate 62g21%
- Dietary Fiber 1g4%
- Sugars 44g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake is better the second day. The glaze continues to soak in overnight for a richer, moister result.
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