Ho Ho Ho and a Bottle of Rum
- 20m Prep Time
- 1h 0mCook Time
- 1h Ready In
A moist rum cake with a sugary glaze and caramelized pecans, perfect for holiday gatherings. This recipe yields a Bundt cake that is soaked in rum glaze for extra flavor.
Ingredients
- 237 ml chopped toasted pecans chopped toasted
- 1 yellow cake mix
- 1 instant vanilla pudding mix
- 4 eggs
- 118 ml cold milk
- 118 ml vegetable oil
- 118 ml Barcardi dark rum
- 118 ml butter
- 59.1 ml water
- 237 ml granulated sugar
- 118 ml Barcardi light rum or coconut rum
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.2 mg
- Iron: 0.59 mg
- Magnesium: 14.6 mg
- Phosphorus: 135 mg
- Potassium: 79.9 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 yellow cake mix
- 1 instant vanilla pudding mix
- 4 eggs
- 118 ml cold milk
- 118 ml vegetable oil
- 118 ml Barcardi dark rum
- 118 ml butter
- 59.1 ml water
- 237 ml granulated sugar
- 118 ml Barcardi light rum or coconut rum
Prepare
- 237 ml chopped toasted pecans, chopped toasted
Let's Cook
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Step 1.
Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan. Sprinkle the chopped toasted pecans evenly over the bottom of the pan.
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Step 2.
In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cold milk, vegetable oil, and dark rum. Beat with an electric mixer on high speed for 2 minutes until smooth and well combined.
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Step 3.
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
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Step 4.
Once cooled, invert the cake onto a serving plate. Prick the top of the cake all over with a fork to allow the glaze to soak in.
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Step 5.
While the cake cools, make the glaze: In a saucepan, melt the butter over medium heat. Stir in the water and granulated sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in the light or coconut rum.
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Step 6.
Drizzle the warm glaze slowly over the cake, allowing it to soak in. Use a pastry brush or spoon to scoop up any drippings from the plate and brush them back over the cake. Let the cake stand for at least 30 minutes before serving to allow the glaze to set.