Caribbean Pecan Rum Cake
Indulge in the lusciousness of our Caribbean Pecan Rum Cake, a delightful dessert that effortlessly combines the richness of a moist yellow cake with the luxurious flavor of rum. Infused with vanilla pudding, this cake bakes to a golden perfection and is elegantly adorned with crunchy pecans. Each bite promises a burst of tropical sweetness that will have your guests believing you spent hours in the kitchen, when in reality, it's simple and quick to prepare. Perfect for celebrations, holiday gatherings, or any occasion where you want to impress with minimal effort!
12
Servings
300
Calories
10
Ingredients
Ingredients
yellow cake mix
1 (dry mix)
eggs
3 (beaten)
oil
1/2 cup (vegetable or canola)
water
1/2 cup (room temperature)
vanilla pudding mix
1 package (dry mix)
rum
1/2 cup (preferably dark rum)
chopped pecans
1/2 cup (toasted, if desired)
butter
1/2 cup (unsalted)
rum (for glaze)
1/4 cup (preferably dark rum)
sugar
1 cup (granulated)
Instructions
1
Preheat your oven to 325 degrees F (165 degrees C).
2
Grease a bundt cake pan thoroughly to prevent sticking.
3
Dust the greased pan with flour or cocoa powder to coat evenly.
4
Evenly sprinkle the chopped pecans over the bottom of the prepared pan.
5
In a large mixing bowl, combine the yellow cake mix, beaten eggs, oil, water, vanilla pudding mix, and rum. Mix until just combined and smooth, but do not overmix.
6
Pour the cake batter over the pecans in the bundt pan, ensuring even distribution.
7
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.
8
While the cake bakes, prepare the rum glaze by combining the butter, sugar, and 1/4 cup of rum in a saucepan.
9
Heat the glaze mixture over medium heat until it reaches a boil, then allow it to boil for exactly 2 minutes - no longer.
10
As soon as the cake comes out of the oven, pour the hot rum glaze evenly around the outer edges of the cake in the pan, allowing it to soak in.
11
Let the cake sit in the pan for 20 minutes to absorb the glaze, then carefully invert it onto a serving plate.
12
Allow the cake to cool for a few more minutes before slicing and serving. Enjoy your decadent Caribbean Pecan Rum Cake!
Nutrition Information
15
Fat
40
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Caribbean Pecan Rum Cake?
It is a moist dessert that combines yellow cake mix, vanilla pudding, and rum with crunchy pecans for a tropical flavor.
How many servings does this recipe yield?
This recipe makes 12 servings.
What temperature should I set my oven to?
Preheat your oven to 325 degrees F (165 degrees C).
How do I prepare the bundt pan?
Grease the pan thoroughly and then dust it with flour or cocoa powder to ensure the cake doesn't stick.
Where do the pecans go in the cake?
Sprinkle the chopped pecans evenly over the bottom of the prepared bundt pan before pouring in the batter.
What ingredients are in the cake batter?
The batter consists of yellow cake mix, beaten eggs, oil, water, dry vanilla pudding mix, and rum.
Do I need to prepare the vanilla pudding mix beforehand?
No, you should use the dry vanilla pudding mix directly in the batter.
What kind of rum should I use?
The recipe recommends using dark rum for both the cake and the glaze for a better flavor profile.
Should the eggs be beaten?
Yes, the 3 eggs should be beaten before being added to the mixing bowl.
What type of oil is best for this cake?
Vegetable or canola oil works best for this recipe.
How long does the cake need to bake?
Bake the cake for 50 to 60 minutes.
How can I tell if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What is in the rum glaze?
The glaze is made from butter, granulated sugar, and 1/4 cup of rum.
How long should I boil the glaze?
Boil the glaze mixture for exactly 2 minutes and no longer.
When do I apply the glaze to the cake?
Pour the hot glaze over the cake as soon as it is removed from the oven while it is still in the pan.
Where should the glaze be poured?
Pour the glaze evenly around the outer edges of the cake so it can soak in properly.
How long should the cake soak in the pan?
Let the cake sit in the pan for 20 minutes after glazing to allow the liquid to absorb.
When should I remove the cake from the pan?
Invert the cake onto a serving plate after it has rested and soaked for 20 minutes.
Can I toast the pecans?
Yes, toasting the pecans before adding them to the pan can enhance their flavor.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Is this recipe difficult to make?
No, it is a simple and quick recipe that uses a box mix as a base for easy preparation.
What type of butter should I use for the glaze?
The recipe calls for unsalted butter.
Can I use cocoa powder for dusting?
Yes, you can use flour or cocoa powder to coat the greased pan.
Should I use room temperature water?
Yes, the recipe suggests using room temperature water for the batter.
What should I avoid when mixing the batter?
Avoid overmixing the batter; mix only until it is smooth and just combined.
Is this cake good for holidays?
Yes, its rich flavor and elegant appearance make it perfect for celebrations and holiday gatherings.
What is the fat content per serving?
There are 15 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 40 grams of carbohydrates.
Can I use light rum instead of dark?
Yes, you can use light rum, though the flavor will be less intense than with dark rum.
How much protein is in each serving?
Each serving provides 4 grams of protein.