Cake Mix Rum Cake
Delicious, rum-soaked cake drizzled with a buttery rum glaze and topped with tasty pecans. Amazing flavor and so easy to make!
Servings: 16 servings
Calories: 216kcal
Ingredients
For the Cake:
- 1 cup chopped pecans
- 1 15.25 ounce package yellow cake mix
- 4 eggs
- ½ cup Captain Morgan Spiced Rum
- ½ cup water
- ½ cup butter melted
- 1 3.5 ounce package instant vanilla pudding mix
For the Icing:
- 3 tablespoons butter
- 2 tablespoons Captain Morgan Spiced Rum
- ¼ teaspoon vanilla extract
- Small pinch of salt
- 1 cup powdered sugar
Instructions
For the Cake:
- Preheat oven to 325ºF.
- Prepare a bundt pan by greasing and flouring it.
- Add chopped pecans to the bottom of the bundt pan.
- In a large mixing bowl, add cake mix, eggs, Captain Morgan, water, butter, and vanilla pudding mix. Beat well until batter is uniform.
- Pour batter into bundt pan over pecans.
- Bake for 1 hour or until a toothpick comes out clean. Cool and then flip onto a serving plate.
- Gently poke holes into the top and side of the cake with a toothpick.
For the Icing:
- In a medium microwave-safe bowl, melt butter.
- Add Captain Morgan and whisk together.
- Add vanilla, salt, and powdered sugar. Whisk until icing is uniform.
- Drizzle icing over cake just before serving.
Notes
- To allow the flavors to fully absorb, let your cake sit for 1-2 hours at room temperature before serving.
- Feel free to either increase or decrease the amount of rum you use for your cake.
- Change up the toppings! Try adding fresh fruit like strawberries or raspberries, powdered sugar, whipped cream or chocolate drizzle.
Nutrition
Calories: 216kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 105mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 408IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg