Hot Buttered Rum Cake

Hot Buttered Rum Cake 1-tagLet’s start this post off by saying, I am a dessert maker, not eater. While I enjoy dessert, I just want a few bites. (I’d rather have a big plate of cheese fries or a salty snack.)  I typically might have one serving and force feed the rest to my boytoy, dad and coworkers.

However- this cake- well it takes the cake. I first had this cake about 6 years ago. One of my regulars at the bar would bring an entire cake in for us bartenders. I may or may not have been the first to take the cake, cut half off and hide it all for myself. I literally would eat the entire half I hid. . . in one evening. It is that good. It doesn’t really look like anything special- but let me impress upon you- YOU NEED TO MAKE THIS.

Also, I would like to say: I despise  (well maybe not despise- but I scoff at them behind their backs) people who use box cake mixes and then say “oh this is home made”. No it is not. You made that from a box!!! You did not make it from scratch and put lots of love, sweat and possibly cat hairs into it. (Rant over). So- this is my disclaimer. This cake IS made with a box mix. However, it is so good I’m not ashamed to share it. Just this once.

Hot Buttered Rum Cake 2-tag

 Cake Ingredients:

  • 3/4 c chopped pecans
  • 1 box Duncan Hines Butter Recipe cake mix
  • 1 box vanilla Jello pudding and pie filling
  • 1/2 c spiced or dark rum ( I used Captain Morgan)
  • 1/2 oil
  • 1/2 c water
  • 4 eggs
  1.  Sprinkle pecans in bottom of greased bundt pan.
  2. Combine dry cake ingredients. Then add oil, water and rum.
  3. Beat on high for 3-5 minutes until most clumps are gone. Pour over pecans in bundt pan.
  4. Bake at 350 degrees F for 50 minutes, or until toothpick comes out almost clean. Don’t overcook- keep your eye on it!
  5.   Let cake completely cool

Hot Buttered Rum Sauce Ingredients:

  • 1 stick unsalted butter
  • 1 c sugar
  • 1/4 c water
  • 1/4 c rum
  1. In sauce pan, add water and butter. Whisk continuously as butter melts.  Add sugar and rum. Continuously whisk until frothy.
  2.  Poke holes all over the COOLED cake.
  3.  Pour the hot buttered rum mixture down the sides of the cake in the pan, and all over cake. (This will look like there is too much sauce- but use it all! Don’t skimp on the sauce! This is what makes this cake AMAZING!)

Let cake sit for at least an hour before you invert it. This cake is so. .  moist (it killed me to just type that) but really there’s no other way to describe it. I’m so glad I found the recipe in my email inbox from all those years ago! I plan on making it one of my holiday staples!  I hope you enjoy it as much as I do!

xo Kelli


3 thoughts on “Hot Buttered Rum Cake

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