Happy Fall Everyone! It’s November and I’m loving everything fall. Pumpkins, all the pretty leaves, baking and even the colder weather. Cold weather gets me in the baking mood and this Rum Cake is seriously one of my favorites. It’s definitely a showstopper! It comes out looking so beautiful it’s perfect for any holiday, special celebration or around here, whenever I am in the mood to bake.
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup coconut oil
- 1/2 cup rum
- 1/2 cup chopped pecans
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt cake pan. For this type of pan I use the flour spray to make sure I can really coat the pan and the cake comes out easily.
Combine cake mix and pudding mix.
In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5-10 minutes and remove from pan.
Place in serving dish immediately, right side up. (Pecans should be on the bottom)
During the last 15 to 20 minutes of baking time, combine coconut oil, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.
Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.
This cake tastes best the next day. Allow cake to sit at room temperature for one day then refrigerate. Trust me it will be the most delicious rum cake ever! Remember this recipe when you are planning your holiday desserts this year. It will for sure be a hit!