Golden Rum Cake with Pecans & Buttery Rum Glaze
This Golden Rum Cake is an extra moist, buttery yellow cake with a crunchy pecan topping and a butter rum sauce that makes it perfection. It’s also easy enough to have for any family gathering and perfect for the holidays!
Last week my best friend Kathy and her family came for a visit. You might remember that they live in Italy and we don’t get to see them often. So the fact that they came to stay for several days was such a treat!
This is both of our families except for my oldest son Joshua. I think this is the first photo we’ve ever taken of our (almost) whole families: ❤️️
Anyway, while we were together our kids had several bucket list items they wanted to mark off and one of them was for my daughter Sarah & Kathy’s daughter Isabella to bake cakes to sell.
Since Bella had had success selling Rum Cakes when they were in the States last year, so they decided that’s what they’d sell. Rum Cakes and Chocolate Chip Cookies.
Golden Rum Cake
Because we didn’t have any pictures of the cake (and pictures are vital to sell things on social media), I encouraged the girls to bake a “test cake” to make sure it worked like they wanted and so that I could take pictures for them to post.
Also, I wanted to taste test… 😁.
After cutting out a slice of cake, the girls drizzled it with a little extra butter rum sauce, just for good measure. Ah-mazing!
The cakes they baked were beautiful and tasted amazing. And every single one they baked came out perfect! I was so proud of them!!
They ended up getting orders for 5 rum cakes plus 4 dozen cookies, if I remember correctly. And they got rave reviews from my family and clients who purchased them.
The cakes were not only pretty, but they were extremely moist and delicious. I had one last slice tonight (4 or 5 days later) and it was still incredible.
If you want an easy, delicious cake to bake for Thanksgiving, Christmas, Easter, or any other occassion, I don’t think you’ll be disappointed in this cake. Especially if you love the rich flavor of rum and all the yumminess of butter.
Scroll down below for the printable recipe. This recipe is adapted from AllRecipes.com.
Golden Rum Cake with Butter Rum Glaze
Description
This Golden Rum Cake is an extra moist, buttery yellow cake with a crunchy pecan topping and a butter rum sauce that makes it perfection. It’s also easy enough to have for any family gathering and perfect for the holidays!Homemade Cake Pan Release (ie., Baker’s Joy)
Ingredients
For the Cake
- 1 (15.25 oz) yellow or butter cake mix
- 1/2 cup (118 ml) all-purpose flour
- 1 (3.4 oz) package of instant vanilla pudding mix
- 3 eggs
- 8 oz. (240 ml) sour cream
- 1/2 (120 ml)cup water
- 1/2 (120 ml) cup oil
- 1/2 (120 ml) cup gold or dark rum
For the Butter Rum Sauce
- 1/2 cup (120 ml) salted butter
- 1/4 (60ml) cup water
- 1 cup (235 ml) sugar
- 1/2 (120 ml) cup gold or dark rum
Instructions
Preheat your oven to 325°F. Spray a bundt pan with Baker’s Joy or coat with homemade cake release.
Sprinkle chopped pecans evenly over the bottom of the pan.
In a large mixing bowl, combine the cake mix, flour, dry pudding mix, eggs, sour cream, 1/2 cup water, oil and 1/2 cup rum. Mix until well combined and pour over the chopped nuts in the pan.
Bake in the pre-heated oven for approximately 1 hour, or until a toothpick inserted in the cake comes out clean.
Let the cake rest in the pan for 10 minutes, then flip it out onto a serving plate or cake stand.
While the cake is cooling, make the sauce. In a saucepan, combine the butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in 1/2 cup rum.
Brush the glaze over the cooled cake – top and sides. Allow the cake to absorb the glaze, then brush or pour it over again. Repeat until the glaze is gone OR reserve some glaze to spoon over slices of cake as it’s served.
Your work is amazingly awesome
I need to doublecheck something on this cake. I don’t see any size given in reference to the Bundt pan used and normally I would just assume the cake was baked in an average ordinary Bundt pan, but the cake seems smaller to me in the pictures and you can’t go by the pictures. Not one has a anything beside it for a frame of reference for the size. So I need to check what size Bundt pan is used and after having that, what’s the servings for the cake. Thanks.
Hey Pamela,
At a glance, I would consider it an average size pan but it was inherited from my husband’s grandmother and I don’t have a brand or anything for it. If you like, I could dig it out and measure cups of water into it to give you an idea?!
Best,
Rose
I just checked and the original recipe calls for a 10″ bundt pan but mine is 9″ across the widest part at the bottom.
Can you substitute rum flavoring for the rum? If so how much.
Hi Ann. I’m not sure how a substitution would work in this recipe because the rum not only provides flavor but a significant amount of the liquid in the recipe. I’m sorry I couldn’t help here.
I made this butter rum cake.. outstanding. We love it and easy to make.. thank you!!