Decadent Rum-Infused Pecan Cake
Indulge in the rich flavors of this Decadent Rum-Infused Pecan Cake, a delightful treat that combines the moistness of a classic cake with the warmth of dark rum. Perfect for celebrations or a special dessert, this cake is infused with creamy vanilla pudding and complemented by a buttery rum glaze, giving it a unique depth of flavor. Topped with crunchy pecans, every slice is a blend of sweet and nutty goodness that will impress your family and friends. Share the joy of baking this scrumptious cake from start to finish!
8
Servings
400
Calories
11
Ingredients
Ingredients
Duncan Hines cake mix
1 (18 ounce) box (Choose a cake mix without pudding.)
vanilla instant pudding mix
1 (3.75 ounce) package (Use instant pudding mix.)
eggs
4 (Large eggs, beaten.)
cold water
1/2 cup (Use chilled water.)
cooking oil
1/2 cup (Vegetable oil or canola oil.)
dark rum
1/2 cup (Choose a good quality dark rum.)
pecans
1 cup (Chopped.)
butter
1/8 cup (Unsalted butter, melted.)
water
1/4 cup (Use cold water.)
rum
1/2 cup (Add to glaze.)
sugar
1 cup (Granulated sugar.)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Grease and flour a 10-inch tube pan, then evenly sprinkle the chopped pecans over the bottom of the pan.
3
In a large mixing bowl, combine the Duncan Hines cake mix, vanilla instant pudding mix, eggs, cold water, cooking oil, and dark rum. Beat the mixture until well combined and smooth.
4
Pour the cake batter into the prepared pan, making sure to distribute it evenly.
5
Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
6
Once baked, remove the cake from the oven and let it cool in the pan. Do not flip it out yet.
7
While the cake cools, prepare the glaze: In a saucepan, combine the melted butter, 1/4 cup of water, and 1 cup of sugar. Bring it to a gentle boil over medium heat.
8
Stir the mixture until the sugar dissolves completely. Finally, remove from heat and carefully stir in the 1/2 cup of dark rum.
9
Using a skewer or fork, punch holes evenly across the top of the cake while it remains in the pan.
10
Pour the glaze over the cake, ensuring it seeps through the holes and saturates the cake. Let it absorb the glaze while it continues to cool in the pan.
11
Once cooled, carefully invert the cake onto a serving plate to display the pecan-studded top.
Nutrition Information
17.5g
Fat
54.5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Rum-Infused Pecan Cake?
The cake features a rich blend of dark rum, sweet vanilla pudding, and buttery pecans for a deep, nutty dessert experience.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
What type of baking pan is required for this recipe?
A 10-inch tube pan is required for this recipe.
How should the pecans be prepared and placed in the pan?
The pecans should be chopped and evenly sprinkled over the bottom of the greased and floured pan before adding the batter.
Which specific brand of cake mix is recommended?
The recipe calls for a Duncan Hines cake mix.
Is there a special requirement for the cake mix used?
Yes, you should choose a cake mix that does not already include pudding in the mix.
What type of pudding mix is added to the batter?
A 3.75 ounce package of vanilla instant pudding mix is used.
How many eggs are needed for the cake batter?
The recipe requires 4 large beaten eggs.
What kind of oil should be used in the cake?
You can use vegetable oil or canola oil.
How much rum is included in the cake batter itself?
The batter includes 1/2 cup of high-quality dark rum.
How long does the Decadent Rum-Infused Pecan Cake bake?
The cake should bake for approximately 1 hour.
How do I check if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is finished.
Should I remove the cake from the pan immediately after baking?
No, let the cake cool in the pan before applying the glaze and inverting it.
What ingredients are used for the rum glaze?
The glaze consists of melted butter, water, granulated sugar, and dark rum.
How much sugar is required for the glaze?
The glaze requires 1 cup of granulated sugar.
How much butter is used for the glaze preparation?
The recipe uses 1/8 cup of melted unsalted butter for the glaze.
How is the glaze applied to the cake?
Punch holes across the top of the cake with a skewer or fork and pour the glaze over so it saturates the cake.
When is the best time to add the rum to the glaze?
Add the rum to the glaze after removing the boiled sugar and butter mixture from the heat.
When should the cake be inverted onto a plate?
Invert the cake onto a serving plate once it has cooled and fully absorbed the glaze.
How many servings does this recipe provide?
This recipe yields 8 servings.
How many calories are in one serving of this cake?
Each serving contains 400 calories.
What is the fat content per serving?
There are 17.5 grams of fat per serving.
What is the carbohydrate count for a single slice?
A single slice contains 54.5 grams of carbohydrates.
How much protein does the cake provide?
The cake provides 4 grams of protein per serving.
What kind of rum is recommended for the best flavor?
A good quality dark rum is recommended for both the batter and the glaze.
Should the water used in the batter be warm or cold?
The recipe specifies using 1/2 cup of cold or chilled water for the batter.
What are the suggested tags for this recipe?
Suggested tags include dessert, cake, rum cake, pecan cake, decadent desserts, holiday treats, and baking.
Is the butter used in the glaze salted or unsalted?
The recipe specifies using unsalted butter for the glaze.
What is the total number of ingredients used in this recipe?
There are 11 ingredients in total.
What makes the top of the cake 'pecan-studded'?
Because the pecans are placed at the bottom of the pan before the batter is added, they appear on top once the cake is inverted.