I live in a fantastic neighborhood that hosts several gatherings, all based around food of course. Ever since I first served up this delicious Rum Cake, the request and expectation is that it will find it’s way amongst the table of desserts! The minute I walk in the door, I’m asked, “Did you make ‘THE’ cake?”! Once, I decided to make another dessert and the looks of disappointment on my neighbors’ faces made me want to run home and bake THE cake!
- 1 box yellow cake mix
- 1 box instant cheesecake or vanilla pudding
- 3 large eggs
- 1/3 cup coconut oil
- 1/3 cup coconut rum or cream soda
- 1/2 cup water
- 3/4 cup chopped pecans
- 1 stick unsalted butter
- 1-2 oz rum to your tasting or cream soda
- 1 cup sugar
- 1/4 cup water
Preheat oven to 340 degrees and prepare your bundt pan, I don’t like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel. Mix the above cake ingredients (don’t mix in the PECANS at this point) on high for about 2 minutes then let it rest. Now Pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes. When the cake has baked, let it cool completely before adding the glaze.
Making the Glaze:
Over a low heat, melt the butter. Once the butter is melted, add the rum or cream soda, stir in granulated sugar (not powdered sugar) and water. Continue stirring over low heat until the ingredients are thoroughly mixed. Finally, pour the glaze over your cooled cake.
Trouble shooting: If the glaze cools too much, you will not be able to pour it over the cake. If your heat is too high, your glaze will be too thick and ‘candied’.