Rum Glazed Bundt Cakes Recipes

PUMPKIN BUNDT® CAKE WITH RUM GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
• Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
• Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

RUM CAKE WITH A BUTTER RUM GLAZE

Steps:

• Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
• Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
• Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
• Pour batter into prepared cake pan and smooth the top with a spatula.
• Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
• While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
• Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
• Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
• Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

GOLDEN RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine 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.

RUM GLAZED BUNDT CAKES

Steps:

• 1. CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
• 2. MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
• 3. FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
• 4. Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.

RUM GLAZED BANANA BUNDT CAKE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan.
• In a stand mixer fitted with a paddle attachment, beat sugar, butter, and salt on medium speed until lightened, about 2 minutes. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.
• In medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Reduce mixer speed to low and add flour mixture until just incorporated. Fold in nuts and coconut.
• Spoon batter into pan and bake until just firm and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes, then invert onto wire rack to cool completely before glazing.
• In small bowl, stir confectioners' sugar with rum. Drizzle over cake. Let set, about 15 minutes.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

VANILLA RUM BUNDT

Steps:

• 1.preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
• 2.in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
• 3.Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
• 4.Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
• 5.Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
• 6.Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
• 7.Place in oven and bake for 60 minutes
• 8.Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
• 9.At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.

BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE

Steps:

• Gather the ingredients.
• To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
• Sprinkle nuts on the bottom of the pan.
• Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
• Pour into the prepared pan.
• Bake for 1 hour.
• Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
• Prick top with a fork.
• Melt the butter in a saucepan.
• Stir in the water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
• Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.