Rum Cake | Classic Southern Recipe | Faye Thompson | @southerncooking

dark rum

🥗Healthier: rum extract

💰Cheaper: spiced rum

Rum extract provides flavor without alcohol, while spiced rum can be more affordable.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index, while brown sugar is often less expensive.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and nutrition, while raisins are a budget-friendly alternative.

Preheat the oven to 325°F (163°C).

Spray the bundt pan with cooking spray (Joy brand).

Add 4 eggs (room temperature) to the mixing bowl.

Pour in 1/2 cup of rum, 1/2 cup of water, and 1/2 cup of cooking oil into the bowl.

Add the instant pudding mix to the wet ingredients.

Gradually mix in the Duncan Hines yellow cake mix until combined.

Place 1/2 cup of chopped pecans at the bottom of the bundt pan.

Pour the batter into the bundt pan over the pecans.

Bake in the preheated oven for about 1 hour.

Prepare the glaze by combining 1/4 cup of water, 1 cup of sugar, and 1 stick of butter in a saucepan over medium heat for 3-5 minutes until melted.

Add 1/2 cup of rum to the glaze mixture.

After baking, use bamboo skewers to poke holes in the cake.

Pour the glaze over the cake, allowing it to soak in.

Let the cake sit for 30 minutes before inverting it onto a cake plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens