Quick Rum Cake

1 hr 15 mins Servings: 12 Yield: 1 bundt cake Jump to Nutrition Facts Ingredients Cake: 1 cup chopped walnuts 1 (15.25 ounce) package yellow cake mix 4 large eggs ½ cup dark rum ½ cup water ½ cup vegetable oil 1 (3.5 ounce) package instant vanilla pudding mix Glaze: ½ cup butter ½ cup white sugar ⅛ cup water ¼ cup rum Directions Pecans Yellow cake mix (my mom always uses Duncan Hines, but any similar brand will work) Box of instant vanilla pudding mix ( not prepared — just the dry mix) Rum Water Vegetable oil Eggs Step 1: Sprinkle Pecans in Bottom of Bundt Pan

Servings 8 to 10 Ingredients 1 cup coarsely chopped pecans 1 (15.25-ounce) box yellow cake mix 1 (3.4-ounce) package vanilla instant pudding mix 1 cup water 1/2 cup (1 stick) butter, softened 2 tablespoons McCormick® Rum Extract With Other Natural Flavors Butter Rum Glaze 1/2 cup sugar 1/4 cup (1/2 stick) butter 2 tablespoons water 1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors KEY PRODUCTS

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Jump to Recipe Easy Rum Cake Recipe Rum cake is a classic, old fashioned recipe that has been made often over the years. This easy version starts with a cake mix and a homemade glaze that you drizzle over the top of the baked cake. It has a strong rum flavor and is perfect for an evening dessert alongside a scoop of ice cream or cup of coffee.

Step-by-Step Instructions Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract. Whisk and set aside. Combine the flour, sugars, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed to combine. Add the butter. Beat for a few minutes until combined.

Cake. Preheat oven to 325 degrees F. Prepare Bundt pan and non-stick cooking spray. Mix all ingredients for 2 ore more minutes, until smooth. Next pour batter into prepared Bundt pan and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean. Leave cake in pan.

55 mins Moist delicious rum cake that's easy to make and topped with a rum glaze. Author: Erin Berdan Recipe type: Dessert Serves: 8-10 servings Ingredients Cake ½ c. chopped nuts (I used walnuts) 1 box yellow cake mix 4 eggs 1 pkg. Vanilla pudding mix ½ c. light rum ½ c. cooking oil Glaze 6 Tbsp. butter

This rum sauce is a simple boiling process. In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

Sift the cake flour and baking powder: Fold a piece of parchment in half, then open it again. Set a large bowl next to the parchment paper. You will sift the flour and baking powder 3 times transferring it from the bowl to the parchment and back to the bowl. This aerates the flour and helps create a tender crumb.

Published on April 28, 2021 Photo by Tricia. Photo: Tricia What's the not-so-secret ingredient in these absolutely irresistible cakes? Your favorite dark or light rum. The bold liquor adds sweet, complex flavor to batters and glazes that you won't find anywhere else.

Preheat the oven to 325°F. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

Lauren Allen • Published on April 28, 2022 Jump to Recipe Save Recipe Print Recipe Jump to Video This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free. Want to try more cake recipes?

Pour batter over chopped nuts in the pan. Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour. Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes.

Bake at 350°F (177°C) for 40-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil for the last 5-10 minutes of baking time if needed to prevent excess browning. Remove the cake from the oven and place it on a wire rack to cool slightly in the pan while you prepare the glaze.

by Michelle August 26, 2021 (updated Jul 28, 2023) Jump to Recipe 4.57 ( 160 ratings) Rich and tender cake soaked in a homemade rum syrup makes this decadent rum cake recipe the perfect addition to your next extra-special dinner or holiday gathering.

Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside. Step 2. In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the.

Step 1 Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan. Step 2 In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water.

Combine flour, cornstarch, baking powder, and salt in a medium bowl. In a small bowl, whisk the eggs, milk, rum, 1/2 cup canola oil, and vanilla extract. Using a stand mixer fitted with the paddle attachment beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.

Stir together flour, baking powder, baking soda, and salt in a bowl; set aside. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low; gradually beat in rum.

Preheat oven to 325 degrees. Sprinkle chopped pecans on bottom of greased tube or bundt pan. Mix cake mix, pudding, water, oil and 1 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.

Averie Sunshine Published: Dec 25, 2020 Updated: Dec 08, 2022 This post may contain affiliate links. Rum Cake — A double dose of rum in this EASY cake that's supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!! WANT TO SAVE THIS RECIPE?

For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3.

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