About
If you are looking for a dessert that merrily marches to a different beat, just know this little number is so decadent, it's fit for a king! Drum up some new fans with Rum-Pum-Pum-Pum Cake; a moist yellow cake baked and infused with an incredible rum glaze and topped with caramelized brown-sugar pecans. One of the finest gifts of the season will be the joy of sharing the goodness of Rum-Pum-Pum-Pum Cake with those you love. You just can't beat it!
Ingredients
- For the cake:
- flour, to taste, for dusting the fluted tube pan
- 1 cup pecans, chopped
- brown sugar, optional, to taste
- 1 (18-ounce) box yellow cake mix
- 1 (3.5-ounce) package instant vanilla pudding mix
- 4 whole eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup rum, light or dark
- For the glaze:
- 1 1/2 sticks butter
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 3/4 cup rum, light or dark
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Grease a 10-inch fluted tube pan, then, using the flour, lightly dust the greased pan.
Step 3 -On the bottom of the prepared tube pan, evenly sprinkle the pecans and the brown sugar to completely cover the bottom of the pan.
Step 4 -In a large bowl, add the cake mix, the pudding mix, the eggs, 1/2 cup of the cold water, the canola oil, and 1/2 cup of the rum and, using an electric hand mixer, beat to combine.
Step 5 -Using a spatula, evenly spread the batter mixture over top of the pecan-brown sugar mixture in the fluted tube pan. Make sure to smooth out the batter until it is even.
Step 6 -Bake the cake until a tester inserted into the center comes out clean, about 1 hour. Don't overbake.
Step 7 -When the cake has 10 minutes remaining in its bake time, in a medium saucepan, melt the butter.
Step 8 -Add the remaining water and the granulated sugar to the melted butter and cook, while stirring constantly until the mixture comes to a boil, about 4-5 minutes.
Step 9 -Turn the stovetop heat off.
Step 10 -Add the remaining rum to the butter mixture and cook, while stirring constantly, until heated through, about 30 seconds.
Step 11 -Transfer the baked cake from the oven to a wire rack and immediately evenly drizzle 1/3 of the glaze mixture on top of what will eventually be the bottom of the cake and let the glaze soak into the cake, about 5 minutes.
Step 12 -On a serving plate, invert the cake and remove the pan.
Step 13 -With a fork, gently prick the entire surface of the cake.
Step 14 -Slowly and evenly drizzle the remaining glaze mixture all over the top of the cake, allowing the glaze to drip down the sides.
Step 15 -Let the glazed cake cool to room temperature before serving.
Step 16 -With a serrated knife, cut the glazed cake into serving-sized pieces and serve.
