Ingredients for Vanilla Rum Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- 4 large eggs
- ½ cup dark rum (or substitute) for glaze
- Water
- Oil
- Walnuts
- 2 tablespoons butter for glaze
- 1 ¾ cups granulated sugar
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How to Make Vanilla Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Place 1 cup chopped pecans or walnuts in the bottom of the prepared bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup dark rum (or substitute with strong coffee or additional vanilla extract for a non-alcoholic version).
- Pour the batter over the nuts in the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a small saucepan, combine ½ cup dark rum (or substitute), 1 cup powdered sugar, and 2 tablespoons butter.
- Heat over low heat, stirring constantly, until the butter is melted and the glaze is smooth.
- Once the cake is completely cooled, drizzle the glaze over the top.
- Let the glaze set before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
137g
Fat
34g
Carbs
15g
