How to make Puerto Rican Rum Cake

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Non-alcoholic rum extract provides flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

In a large mixing bowl, add the yellow cake mix, water, rum or rum extract, instant vanilla pudding, and canola oil.

Mix the ingredients together until well combined.

Add one egg at a time, mixing until just incorporated after each addition.

Preheat the oven to 325°F (163°C).

Grease a bundt pan with non-stick spray and add the chopped pecans evenly on the bottom.

Sprinkle a little brown sugar on top of the pecans.

Pour the cake batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 45 minutes to 1 hour, checking for doneness with a toothpick at 45 minutes.

In a saucepan, combine 1 1/2 cups sugar, 1 1/2 sticks of butter, 1/4 cup water, and 3/4 cup rum to make the glaze.

Heat the glaze mixture until the butter melts and the sugar dissolves, stirring occasionally for a couple of minutes.

Poke holes in the warm cake using a skewer stick and drizzle half of the glaze over the cake, allowing it to absorb.

Let the cake cool completely before inverting it onto a serving platter.

Poke holes in the other side of the inverted cake and drizzle the remaining glaze over it.

Cool the cake in the fridge for at least 30 minutes, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens