Rum Cake Recipe

Easy Rum Cake Recipes

Bacardi Rum Cake 

• 1 cup Pecans (Chopped)
• 4 eggs
• ½ cup of cold Water
• 4 serving pack of Jell-O Instant Vanilla Pudding
• 18.5 oz box of yellow Cake mix
• ½ cup dark Bacardi Rum
• ½ cup vegetable or corn Oil

• ¼ cup Water
• ½ cup dark Bacardi Rum
• ½ cup Butter
• 1 cup sugar

• Leave aside the pecans/walnuts, mix together all the other ingredients for the cake and blend it for a couple of minutes.
• Take a greased pan and spread the pecans/walnuts at the bottom of the pan and then pour over the blended cake mix.
• Bring oven to 325⁰ F and bake the cake mixture for about an hour.
• Start working on the glaze just before the cake is ready. Take a pan and put it over medium heat to melt the butter.
• Add water and sugar to the melting butter and allow it to cook till the sugar melts.
• Once the sugar melts down, turn off the heat and add in the rum. Maintain distance from the pan, since rum might catch fire.
• Pierce in a fork gently into the prepared cake without destroying its look and feel. Place it on a plate and pour over the prepared glaze allowing it to seep into the cake.
• After pouring over the glaze, let the cake stand for couple of hours. There is no need to refrigerate the cake, but if you want you can refrigerate it for it to taste better.

Captain Morgan Rum Cake

Ingredients

• 8 oz sour Cream
• 2/3 cup pecan Maple Granola Cereal
• ½ oz yellow Cake mix
• ¾ cup Brown Sugar
• 4 Eggs
• ½ cup captain Morgan Rum
• ¼ cup Canola Oil 

• ¼ cup Water
• 2 tsp Corn starch
• ½ cup Butter
• ½ cup dark Rum
• ½ cup granola Cereal
• ¾ cup Brown Sugar

• Preheat the oven to 325⁰ F. Also grease and flour a 12 cup Bundt pan and sprinkle granola at the bottom of the pan. 
• Mix together brown sugar, sour cream and one egg and beat the mixture until completely done. Sift the cake mix properly and slowly add in the remaining ingredients including the rum and oil. Beat the mixture with an electric mixture and then pour it in a pan.
• Bake the cake for an hour and then leave it to cool.
• Melt the butter in a frying pan and then stir in corn starch, water, brown sugar and ½ cup of granola cereal to make the glaze.
• Boil it for 5 minutes while stirring continuously. Remove it from heat after 5 minutes and pour in the rum.
• Pour the glaze slowly on the cake and keep refrigerate it if you want to.

Pineapple Rum Cake

• 1 ¼ cup Butter
• 2 ¼ cups granulated Sugar
• 3 cups all-purpose Flour
• 5 Eggs
• 1 tsp Vanilla extract
• 1 tsp Baking Powder
• 1/3 cup Rum
• ¼ cup Coconut
• 2 cups Pineapple (Coarsely cut or Canned)
• 1/3 cup Milk

• Preheat the oven to 350^oF, and grease and flour a 6-cup Bundt pan.
• Make use of an electric mixer to beat together sugar, butter, eggs and vanilla until it blends well. Beat it for five minutes, scraping the bowl occasionally.
• Mix together flour and baking powder. Take a separate bowl and mix together milk and rum. Add liquids and flour to the batter blending it well after each addition.
• Stir in pineapple and coconut gently and then pour the batter into the prepared pan.
• Bake the cake for 45 minutes until it begins to pull from the sides of the pan and the wooden pick inserted comes out clean.
• Remove it from the oven and pour ¼ cup of rum while the cake is still in the pan. Seal it quickly with a foil to prevent evaporation.
• Let the cake cool for 20 min, take it out of the pan and leave it in an inverted position to let the other side cool.