If you adore rich, moist desserts with a little spirited twist, you are going to fall head over heels for this Rum Cake with Toasted Pecans and Rum Glaze Recipe. Imagine a tender yellow cake infused with the warm flavor of rum and topped with a luscious, buttery rum glaze that seeps into every bite, while the toasted pecans add a delightful crunch and nutty depth. This cake strikes the perfect balance between comfort and elegance, making it a show-stopping treat for any occasion. Whether you’re celebrating a holiday, impressing guests, or just treating yourself, this recipe brings a burst of warmth and indulgence that’s simply unforgettable.
Ingredients You’ll Need
This Rum Cake with Toasted Pecans and Rum Glaze Recipe may look fancy, but it all hinges on simple, accessible ingredients that pack serious flavor. Each component plays a unique role, from contributing moisture to texture to creating that signature rum-infused aroma that fills your kitchen with pure magic.
- Yellow cake mix: The easy, trusty base that guarantees a tender crumb and classic cake flavor.
- Instant vanilla pudding mix (3.4 ounces): Adds extra moisture and richness, keeping the cake super soft and indulgent.
- Large eggs (4, slightly beaten): Provide structure and help bind all the ingredients together smoothly.
- Water (½ cup): Keeps the batter balanced and helps the cake bake evenly.
- Rum (½ cup, dark or light): This is the star ingredient, infusing depth and warmth into the cake and glaze.
- Avocado oil (½ cup): Adds moistness and a subtle, neutral flavor that complements the rum perfectly.
- Pecans (⅓ cup, toasted): Brings the satisfying crunch and rich, buttery nuttiness that’s irresistible.
- Unsalted butter (for greasing pan and glaze): Essential for greasing and creating that shiny, flavorful rum glaze.
- Flour (for dusting pan): Helps prevent sticking and ensures your cake releases beautifully.
- Granulated sugar (¾ cup): Sweetens the glaze, balancing the bold flavors of rum and butter.
How to Make Rum Cake with Toasted Pecans and Rum Glaze Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 325°F (165°C). While it warms up, generously butter a Bundt pan to prevent any sticky situations later. Lightly dust the pan with flour, which gives your cake the perfect non-stick finish, and then sprinkle the bottom with those toasted pecans or walnuts if you fancy them. This little layer adds both flavor and charm when the cake is turned out.
Step 2: Mix the Batter
In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, slightly beaten eggs, water, rum, and avocado oil. Use a hand mixer or whisk to blend everything until you have a smooth, lump-free batter. This mixture is the heart of your Rum Cake with Toasted Pecans and Rum Glaze Recipe, with flavors melding beautifully to create that signature moistness and richness.
Step 3: Bake the Cake
Pour the batter evenly into your prepared Bundt pan. To make sure your cake bakes evenly, gently smooth the top. Slide it into the oven and bake for 35 to 40 minutes. The magic moment comes when a toothpick inserted into the center comes out clean—this means your cake is perfectly baked and ready for the next steps.
Step 4: Make the Rum Glaze
While your cake is baking, it’s time to whip up the glaze. In a saucepan over medium heat, combine a stick (½ cup) of unsalted butter, granulated sugar, and rum. Let this mixture gently bubble and reduce for 3 to 5 minutes. The result is a golden, syrupy glaze that will soak right into your cake for a moist, shiny finish.
Step 5: Glaze and Cool
Right after you pull the cake from the oven, slowly pour the hot rum glaze over it while still in the pan. Pouring it warm allows the glaze to seep in deeply, locking in the flavors and moisture. Let the cake rest for 15 minutes, then carefully invert it onto a serving plate. Allow the cake to cool completely before slicing so every piece holds its shape beautifully.
How to Serve Rum Cake with Toasted Pecans and Rum Glaze Recipe
Garnishes
For a visually stunning and tasty touch, sprinkle a few extra toasted pecans on top or dust lightly with powdered sugar. Fresh whipped cream or a scoop of vanilla ice cream also pairs beautifully, balancing the richness with creamy freshness. A few edible flowers or fresh berries can also add a pop of color and elegance.
Side Dishes
This rum cake shines on its own but pairs wonderfully with complementary sides like fresh fruit salad, citrus sorbet, or even a rich coffee or spiced chai latte. Each side adds brightness or warmth that enhances the cake’s deep, rum-soaked flavors.
Creative Ways to Present
Try serving this cake stacked with layers of mascarpone and toasted pecans for a decadent twist at a party. Or turn slices into individual trifle cups with layers of whipped cream and berries for an elegant, make-ahead dessert. The Rum Cake with Toasted Pecans and Rum Glaze Recipe is versatile enough to shine in many creative presentations!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. This preserves the moisture and ensures the rum glaze remains deliciously flavorful. Avoid refrigeration unless your kitchen is very warm, as it can dry out the cake.
Freezing
If you want to enjoy this cake even longer, it freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To bring back that just-baked charm, warm slices gently in the microwave for 15 to 20 seconds or in a low oven at 300°F (150°C) for 10 minutes. This revives the cake’s softness and intensifies the rum glaze aroma.
FAQs
Can I use light rum instead of dark rum in the Rum Cake with Toasted Pecans and Rum Glaze Recipe?
Absolutely! Both dark and light rum work beautifully. Dark rum adds a deeper, richer flavor, while light rum provides a subtler, cleaner taste. Use whichever you prefer or have on hand.
Do I have to toast the pecans before adding them to the cake?
Toasting pecans is highly recommended because it enhances their natural nutty flavor and adds a lovely crunch that contrasts perfectly with the soft cake. You can toast them in a dry skillet over medium heat for a few minutes or in the oven at 350°F (175°C) for about 8 minutes.
Is it okay to substitute the avocado oil with another oil?
Yes, you can substitute avocado oil with neutral oils like vegetable or canola oil. Avoid using strongly flavored oils like olive oil, as they might alter the taste of the cake.
Can I make this cake gluten-free?
This particular recipe uses a yellow cake mix that contains gluten. However, you can experiment by substituting a gluten-free yellow cake mix and gluten-free pudding mix to adapt the recipe.
How long does the Rum Cake with Toasted Pecans and Rum Glaze Recipe last?
Stored properly at room temperature in an airtight container, this cake lasts about 3 days. For longer storage, freezing is a great option and can keep it fresh for up to 3 months.
Final Thoughts
This Rum Cake with Toasted Pecans and Rum Glaze Recipe is one of those desserts that feels like a warm hug from the inside. Each bite delivers such a perfect harmony of moist cake, nutty crunch, and the tender kiss of rum, it’s impossible not to smile. I encourage you to try making this recipe soon—it’s the kind of cake that not only satisfies a sweet tooth but also brings a bit of joy and celebration to your day. Happy baking!
Print
Rum Cake with Toasted Pecans and Rum Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Rum Cake combines the rich flavors of dark rum and moist yellow cake in a buttery Bundt cake, topped with a boozy glaze that soaks deeply into every bite. Toasted pecans add a delightful crunch to the base, and the buttery rum glaze drizzled right after baking makes this dessert irresistibly moist and flavorful. Perfect for celebrations or a special treat, this cake promises a tender crumb with a delightful kick of rum.
Ingredients
Cake Batter
- 1 yellow cake mix
- 1 instant vanilla pudding mix (3.4 ounces)
- 4 large eggs (slightly beaten)
- ½ cup water
- ½ cup rum (dark or light)
- ½ cup avocado oil
Pan Preparation
- â…“ cup pecans (toasted) or walnuts (optional, for lining the pan)
- Unsalted butter (for greasing the pan)
- Flour (for dusting the pan)
Rum Glaze
- 1 stick (½ cup) unsalted butter
- ¾ cup granulated sugar
- ¾ cup rum
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease a Bundt pan with unsalted butter or spray oil, then lightly dust it with flour to ensure the cake releases easily after baking.
- Add Nuts to the Pan: Sprinkle the bottom of the greased and floured pan with toasted pecans or walnuts if you like added texture and nutty flavor at the base of your cake.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the slightly beaten eggs, water, rum, and avocado oil. Beat the mixture until smooth and fully incorporated, ensuring a uniform batter.
- Fill the Pan: Pour the cake batter evenly into the prepared Bundt pan, smoothing the top with a spatula so it bakes evenly.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Make the Rum Glaze: While the cake is baking, combine the butter, granulated sugar, and rum in a saucepan. Cook over medium heat for 3 to 5 minutes, letting the mixture boil gently and reduce slightly, forming a syrupy glaze.
- Glaze the Cake: As soon as you remove the cake from the oven, slowly pour the hot rum glaze evenly over the cake while it is still in the pan. Allow the glaze to soak deeply into the warm cake.
- Cool and Serve: Let the cake rest in the pan for 15 minutes to absorb the glaze. Then carefully invert the cake onto a serving plate to release it. Allow the cake to cool completely before slicing and serving for the best texture and flavor.
Notes
- You can substitute toasted walnuts for pecans depending on your preference or availability.
- Use dark rum for a richer flavor, or light rum for a milder taste.
- Make sure to pour the glaze while the cake is still warm to allow it to soak properly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- For a non-alcoholic version, substitute rum with pineapple juice or rum extract, although the flavor will vary.
