Rum Nut Pudding Cake Recipes

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EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

RUM PUDDING CAKE RECIPE



Rum Pudding Cake Recipe image

Rum Cake makes a classic holiday dessert and this easy, yet elegant rum cake recipe will quickly become a festive favorite!

Provided by Robyn Stone | Add a Pinch

Time 1h5m

Number Of Ingredients 14

For the Rum Cake:
1/2 cup lightly packed brown sugar
1/2 cup finely chopped pecans
1 box yellow cake mix
1 3.4-ounce package vanilla cook-and-serve pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup dark rum
For the Glaze:
3/4 cup 1 1/2 sticks butter
1 1/2 cups sugar
1/4 cup water
3/4 cup dark rum

Steps:

  • Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.
  • Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.
  • Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed.
  • When the cake has about 10 minutes remaining cooking time, make the glaze.
  • Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)
  • Remove the cake from the oven and let it cool in the pan for 5 minutes.
  • Use a skewer or long toothpick and poke holes all over the surface of the cake.
  • Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.
  • Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.
  • Let the cake sit for a couple of hours to make sure it's really moist and rummy.
  • Slice and serve.

GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

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.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

MOM'S FAMOUS RUM CAKE



Mom's Famous Rum Cake image

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

BACARDI® RUM CAKE



BACARDI® Rum Cake image

Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 11

½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package vanilla instant pudding mix
4 large eggs eggs
½ cup vegetable oil
½ cup cold water
½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
  • Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 44.9 g, Cholesterol 54.8 mg, Fat 20.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 341.9 mg, Sugar 31.7 g

APPLE NUT CAKE WITH RUM SAUCE



Apple Nut Cake with Rum Sauce image

Moist and fruity cake with apples and pecans and a non-alcoholic rum sauce flavored with rum extract.

Provided by Ann

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups white sugar
1 cup margarine
2 eggs
2 teaspoons vanilla extract
½ teaspoon butter flavored extract
2 tablespoons water
4 apple - peeled, cored and diced
1 cup chopped pecans
1 cup water
½ cup margarine
2 teaspoons all-purpose flour
⅛ teaspoon salt
2 teaspoons vanilla extract
¼ teaspoon butter flavored extract
2 teaspoons rum flavored extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
  • Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.

Nutrition Facts : Calories 259 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 15.3 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 303.3 mg, Sugar 19.5 g

GRANDMA'S OLD-FASHIONED RUM CAKE



Grandma's Old-Fashioned Rum Cake image

This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!

Provided by Blair Lonergan

Categories     Dessert

Time 3h20m

Number Of Ingredients 11

1 cup finely-chopped pecans
1 (15.25 oz) box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
¼ cup rum
½ cup water
½ cup vegetable oil
4 eggs, at room temperature
½ cup (1 stick) salted butter
1 cup granulated sugar
¼ cup rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
  • Sprinkle nuts in the bottom of the prepared pan. Set aside.
  • In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
  • Pour the batter over the nuts in the pan.
  • Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  • About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
  • Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
  • Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
  • Cool completely, then slice and serve!

Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g

RUM NUT PUDDING CAKE



RUM NUT PUDDING CAKE image

Categories     Cake     Egg     Nut     Dessert     Bake     Quick & Easy

Yield 10-12 pieces

Number Of Ingredients 14

1 cup chopped pecans or walnuts
1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box
1 package vanilla instant pudding mix
Cake:
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup MtGay/Meyers rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Mt. Gay/Meyers rum
12 cup Bundt pan.

Steps:

  • 1½ hours 20 min prep Sprinkle nuts over bottom of greased 12 cup bundt pan Stir together cake mix, pudding mix, eggs, water, oil and rum Pour batter over nuts Bake at 325 in oven for 1 hour Cool 10 minutes in pan. Invert onto serving plate and prick top Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

RUM WALNUT CAKE



Rum Walnut Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 19

1 cup walnut halves
2 cups raisins
3/4 cup dark rum
1/4 cup water
1 1/2 cups walnut pieces, roughly chopped
1/4 cup honey
1/4 cup sour cream
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
10 ounces (2 1/2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
5 large eggs
4 tablespoons unsalted butter
1/2 cup sugar
2 tablespoons water
I/4 cup rum

Steps:

  • Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
  • Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
  • Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
  • In another bowl, stir together the flour, baking powder and soda.
  • With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
  • Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
  • In another bowl, stir together the flour, baking powder and soda.
  • With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
  • Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
  • Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
  • To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
  • To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.

PECAN RUM CAKE



Pecan Rum Cake image

This classic rum cake is made easy with the help of a box cake mix. The bundt cake is soaked with a delicious butter rum sauce and garnished with pecans. This pecan rum cake is a festive dessert you can enjoy the entire holiday season.

Provided by Heather

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

1 cup chopped pecans
1 package yellow cake mix (15.25 ounce)
1 package instant vanilla pudding mix (3.5 ounce)
½ cup rum
4 eggs (large, room temperature)
½ cup water
½ cup vegetable oil
½ cup unsalted butter
2 tablespoons water
½ cup granulated sugar
¼ cup rum

Steps:

  • Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your bunt pan with baking spray and sprinkle the pecans in the bottom of the pan.
  • In a large bowl, combine the cake mix and pudding mix with a whisk. In a medium bowl, whisk together the rum, eggs, water, and oil. Pour the wet ingredients into the dry and stir until just combined. Do not overmix the batter. Spoon the batter over the nuts into the pan.
  • Bake the cake for approximately 60 minutes. The cake is done when a toothpick inserted comes out clean. Leave the cake in the pan to cool while you make the glaze.
  • First, melt the butter in a medium saucepan over low heat. Add 2 tablespoons of water and ½ cup sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in the ¼ cup of rum.
  • Use a long skewer to poke holes all over the cake (it should still be in the pan). Very slowly, pour the glaze over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and allow the cake to sit at room temperature for 3 hours (up to overnight).
  • When ready to serve, invert the cake onto your serving platter.

Nutrition Facts : ServingSize 1 slice, Calories 475 kcal, Carbohydrate 53 g, Protein 4 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 476 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 15 g

DUNCAN HINES RUM CAKE



Duncan Hines Rum Cake image

Make and share this Duncan Hines Rum Cake recipe from Food.com.

Provided by taysyd4

Categories     Dessert

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) box cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
1 cup pecans
1/8 cup butter
1/4 cup water
1/2 cup rum
1 cup sugar

Steps:

  • Cake mix type: Duncan Hines without pudding.
  • Preheat oven at 325°F.
  • Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
  • Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
  • For Glaze:.
  • Cook all together and add rum last.
  • Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.

Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3

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