Rum Pecan Bundt for #BundtBakers
Today I want to introduce you to a new group called #BundtBakers. You will see some familiar faces from our old group #BundtaMonth!!
#BundtBakers is a group of Bundt-loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send an email to Stacy at [email protected] or ask to join our private Facebook group.
This month, for the inaugural edition of #BundtBakers, our theme and ingredient of choice are NUTS. We’ve got almonds and walnuts, pistachios and hazelnuts and lots of pecans! All baked into delicious Bundt cakes.
With the theme being nuts I really wanted to make the cake that my mom loved so much, I made it so many times growing up I can’t even count!!
I remember piercing the cake with a huge long needle so the endless glaze would seep slowly in. I would paint it patiently until it was all absorbed into the cake.
It has such a wonderful rummy crust of goodness on the outside and a delicious moist interior. It has been quite a while since I have made a cake from a box mix as I almost always make them from scratch now.
Rum Pecan Bundt for #BundtBakers
Yield:
10 Servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
An amazingly moist and rum filled bundt with delicious pecans on top!
Ingredients
Cake:
- 1 cup pecans, chopped
- 1 18 1/2 oz. pkg. yellow cake mix
- 1 3 3/4 oz. pkg. vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup amber rum
Glaze:
- 1/4 lb. butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup amber rum
Instructions
- Preheat oven to 325F. Spray a 10' bundt pan with cooking spray and then flour. Sprinkle nuts on the bottom. Set aside.
- In a standup mixer with a paddle attachment mix the remaining cake ingredients together until smooth. Pour the batter over the nuts.
- Bake for 60 min. or until golden brown and a cake tester comes out clean.
- Let cool and then invert onto a serving plate.
- Make the glaze by melting the butter in a saucepan. Add the water and sugar and stir.
- Bring up to a boil and then simmer, stirring constantly for about 5 min. Remove from heat and slowly add the rum.
- With a large needle or a cake tester, pierce holes throughout the cake. Careful not to break up the nut topping.
- Paint and smooth the glaze over the cake and repeat many times until the glaze is all used up.
- Serve the cake with whipped cream or vanilla ice cream.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 637Total Fat: 32gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 100mgSodium: 526mgCarbohydrates: 69gFiber: 2gSugar: 44gProtein: 6g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
I am excited to be sharing more bundts with you from these wonderful bloggers.
- Banana Nut Bread from Veronica at My Catholic Kitchen
- Chubby Hubby Mini Bundts from Kelly at Passion Kneaded
- Glazed Citrus Pistachio Bundt Cake from Laura at The Spiced Life
- Mocha Hazelnut Marble Bundt Cake from Felice at All That’s Left Are the Crumbs
- Orange Cinnamon Pecan Cake from Renee at Magnolia Days
- Pecan Bundt Cake with Orange Cream Cheese Icing from Stacy at Food Lust People Love
- Pistachio Coffee Cardamom Cake from Deepti at Baking Yummies
- Powdered Sugar Pound Cake with Pecans from Dorothy at Shockingly Delicious
- Rum Pecan Bundt from Tara at Noshing with the Nolands
Comments & Reviews
Stacy says
What a beautiful nutty cake, Tara! My grandmother used to make something called a Sock it to Me Cake that reminds me of yours. I’m so glad we all decided to keep baking Bundts together!
Noshing with the Nolands says
Thanks so much Stacy, happy to be baking bundts with you!! Thank you also for all your work that you have done to make this happen!!
Renee says
A lot of people eat rum cakes only during the holidays. I say they are good all year long. I’m also very glad Bundt Bakers will carry on the bundt baking fun and look forward to see what you and everyone in the group shares each month.
Noshing with the Nolands says
My mom would have me make this all year long, she loved it and would serve it to company tons!! Happy to be bundt baking with you Renee!!
Dorothy at Shockingly Delicious says
I know that cake well, and it is my husband’s favorite. I like it in the middle of summer, with fresh peaches on it!
Noshing with the Nolands says
Ooooh peaches would be great with that, wonderful idea!!! Thanks so much for coming over Dorothy and Happy Bundt Baking!!
Happy Valley Chow says
Who doesn’t love a good bundt cake, that would go perfect with my coffee right now!
Happy Blogging!
Happy Valley Chow
Noshing with the Nolands says
Thanks so much for coming over. Wish I could share a piece with you!!
Bakingyummies says
Just by the looks of it, you can make out how moist that cake is. I’ve used rum only in muffins and ice creams so far but looking at that crumb, I want to try it in cakes ASAP. Delicious looking cake 🙂
Noshing with the Nolands says
Thank you so very much!!
Cheri says
I’ve had this recipe for many years and it’s one of my family’s favorites!
Noshing with the Nolands says
It is so easy and so good Cheri, thanks for coming over!!
Felice/All That's Left Are The Crumbs says
This is one cake I am really looking forward to trying. I remember something similar growing up, and your mention of a long needle being used to poke the holes really brought memories – we used a knitting needle. Unfortunately I do not have any recipes from my grandmother, so maybe this one can take the place of that, and it has a happy history of being baked through the generations.
Noshing with the Nolands says
It was a long needle we used mainly but I remember now at times grabbing a knitting needle too, you have brought back more memories for me now. I hope you try it and enjoy it!! Thanks for coming over Felice!!
Kelster says
This was actually the first Bundt that I made. I’ve made it still many times since – in different flavours and with a from scratch cake. I just love it!
Noshing with the Nolands says
It was probably my first too, thanks for coming over!!
[email protected] says
Oh Tara….your photos are just stunning! The cake looks amazing! I thought about doing something rummy or boozy, now I wish I had. I imagine this just melts in your mouth! Beautiful……..
Noshing with the Nolands says
Thanks so much Anne, love a boozy bundt!! Happy Bundt Baking!!
The Ninja Baker says
Oh my goodness, Tara, your photos, your descriptions are making me hungry!
There is something extra-special and extraordinary about a family recipe…I’m guessing it’s the love infused into the cake =)
Noshing with the Nolands says
Thanks so much Kim!!
veronica gantley says
What a moist and delicious looking cake. My mother in law makes a bread pudding a lot like this.
Noshing with the Nolands says
Mmmm, bread pudding!! Sounds great Veronica!!
Laura says
I love cakes with memories like this! Great choice–and it looks delicious!
Noshing with the Nolands says
Thanks so much Laura for coming over!!