Cheryl's Rum Cake

Indulge in the decadence of Cheryl’s Rum Cake, a moist and buttery bundt cake infused with bold dark rum, crushed pecans, and a hint of vanilla. This rich, crowd-pleasing dessert boasts a tender crumb, thanks to the addition of instant vanilla pudding, and is generously soaked in a luscious homemade rum glaze for an extra layer of indulgence. Perfectly balanced with sweet and nutty flavors, this cake is an unforgettable centerpiece for holidays, parties, or any special occasion. Easy to make with pantry staples and minimal preparation time, Cheryl's Rum Cake is a showstopper that’s sure to impress. Keywords: rum cake recipe, bundt cake with glaze, holiday dessert, easy homemade cake, pecan cake.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 cups Unsalted butter, softened
• 0.5 cups Vegetable oil
• 4 large Eggs
• 0.5 cups Whole milk
• 0.5 cups Dark rum
• 2 teaspoons Vanilla extract
• 3.4 ounces Instant vanilla pudding mix
• 1 cup Pecans, chopped
• 0.5 cups For the glaze: Unsalted butter
• 1 cup For the glaze: Granulated sugar
• 0.25 cups For the glaze: Water
• 0.5 cups For the glaze: Dark rum

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or spray it with baking spray. Sprinkle the chopped pecans evenly across the bottom of the pan.

Step 2

In a large mixing bowl, combine the flour, granulated sugar, and baking powder. Stir to mix.

Step 3

Add the softened butter, vegetable oil, eggs, milk, rum, and vanilla extract to the dry mixture. Mix with a hand or stand mixer at medium speed until well-combined.

Step 4

Add the instant vanilla pudding mix to the batter and continue mixing until smooth and creamy.

Step 5

Carefully pour the batter over the chopped pecans in the prepared bundt pan, spreading the batter evenly.

Step 6

Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

While the cake is baking, prepare the rum glaze. In a small saucepan, combine the butter, sugar, and water. Cook over medium heat until the sugar dissolves and the mixture starts to boil. Reduce heat and simmer for 2–3 minutes, stirring constantly.

Step 8

Remove the glaze from heat and stir in the rum. Be careful, as the rum may cause the glaze to bubble up momentarily.

Step 9

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.

Step 10

Using a skewer or long fork, poke holes all over the surface of the cake while it’s still in the pan.

Step 11

Pour half of the rum glaze slowly and evenly over the cake, allowing it to soak in.

Step 12

Invert the cake onto a serving plate. Using the skewer again, poke additional holes on the top and sides of the cake, then slowly pour the remaining glaze over the cake, ensuring it soaks in fully.

Step 13

Let the cake cool completely before serving. Enjoy!

Nutrition Facts

Serving size	(1993.9g)

Amount per serving	% Daily Value*
Calories	7676.7

Total Fat 402.4g	0%
Saturated Fat 152.6g	0%
Polyunsaturated Fat 67.3g
Cholesterol 1275.3mg	0%
Sodium 2466.2mg	0%
Total Carbohydrate 840.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 574.4g
Protein 74.1g	0%

Vitamin D 276.0IU	0%
Calcium 436.1mg	0%
Iron 20.5mg	0%
Potassium 1316.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 4.1%

Carbs: 46.2%