Recipe Box < Desserts

Hot Butter Rum Cake

What is needed: 

Ingredients:

1/8 cup shortening

1/2 cup pecan halves

1 package butter pecan or yellow cake mix (without pudding)

4 large eggs

1/2 cup water

1/2 cup rum

1/2 cup vegetable oil

1 package vanilla pudding

1/2 cup butter

1/2 cup water

1 cup sugar

Preheat oven to 325 degrees. Use 1/8 cup shortening on a paper towel to grease sides and bottom of bundt pan or angel food cake pan. Sprinkle pecan halves in bottom of pan. Press down and set pan aside. In large bowl, add cake mix, eggs, water, 1/4 cup rum, oil, and vanilla pudding. Beat on medium speed for 3 minutes until well blended. Pour cake mixture over pecans in bundt pan. Put pan in preheated oven and bake for 40 minutes or until toothpick inserted in the center comes out clean.

About 15 minutes before cake is done, add butter water, sugar, and 1/4 cup rum in a small saucepan. Put pan over medium high heat and bring to a boil. Boil for 10 minutes stirring constantly. Remove cooked cake from oven and pour rum mixture over the top of the warm cake. Cool the cake in the pan. Using a butter knife, run the knife around the inside edge of the pan to loosen sides. Place a cake plate upside down over the top of the pan. Holding on to plate and pan turn cake upside down to release cake onto cake plate.

Serving suggestions:

This cake makes a festive addition to a winter holiday celebration.

Top individual servings with whipped cream.

For a decadent dessert serve a small scoop of butter pecan ice cream ala mode.

Helpful hints:

Use a good quality dark rum. Ask your local liquor merchant for suggestions.

Because pudding is added to this recipe, do not use a cake mix that already has pudding.