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.
