#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is booze and our creative host is Lauren of From Gate to Plate. If you are a food blogger and would like to join us, just send an email with your blog URL to email@example.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.
Today's recipe is a rum SOAKED bundt - I mean soaked... literally... this has a definite "kick" to it with the 3/4 cup of rum added to the glaze and not baked / cooked off! I would actually reduce the amount in the glaze for personal preference if I made this again - maybe even down to 1/4 cup or at least 1/2 cup. The after taste was a little too strong for me personally. Other than that though, this is a WONDERFUL pudding cake and it is recommended as a Christmas cake by Pioneer Woman who originally shared this recipe (link below).
I generously greased and floured the bundt pan and then added the nuts and brown sugar topping.
The glaze ingredients coming together.
Beautiful cake - fresh from the oven!
Allowing the first portion of glaze to soak into the hot cake. Then the moment of truth (please don't stick, please don't stick, please don't stick...)
Not too bad! Just a little bit of topping left in the pan, and a beautiful golden cake soaking in the remaining glaze. Yumm!
This is definitely pretty and special enough for a get together - and it comes together without too many ingredients or steps (which is always a huge plus in my book!) This recipe takes a humble yellow cake mix and turns it into a beautiful Holiday dessert, perfect for any get together this upcoming Christmas season.
I still cannot completely wrap my head around the fact that the Holiday's are quite literally upon us! We have been so busy with the move, getting settled at the new house, and getting our old house cleaned up and cleared out and ready to list.
Our big boy is turning 16 years old in just a couple short days, so I am sure I will have another yummy cake recipe to share with you soon - how in the world do I have a 16 year old child??! What really freaks me out is I was 16 when his dad and I married and started our life together... AHHHH!!!! That seems like a lifetime ago. I am so grateful for my little family - with all of our faults, flaws, and imperfections my husband and two children are my world. I can't wait to make some Holiday memories with them in our new place this year. :)
Make sure to check out the giveaways I'm hosting at the links below Cocktail Muddler: http://rebekahrose.blogspot.com/2014/11/blueberry-mint-tea-plus-professional.html
Old Factory Candle Set: http://rebekahrose.blogspot.com/2014/11/old-factory-candle-gift-set-giveaway.html
Visit all the other DELICIOUS cakes made by fellow #BundtBakers today:
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
|Just look at all that glaze soaked into the cake - SO moist, sweet, and delicious!|
Rum Pudding Cake from The Pioneer Woman
1 box (about 18-oz) yellow cake mix
1 package (3.5-oz) instant vanilla pudding mix
4 whole eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum (dark or light)
1/2 cup chopped walnuts
2 TBS brown sugar
1 1/2 stick butter
1/4 cup water
1 1/2 cup sugar
3/4 cups rum
- Preheat your oven to 325 degrees.
- Grease and flour your bundt pan well (I smeared butter all over the interior and all the way up the sides and floured generously and didn't have any issues with the cake sticking).
- Sprinkle the 1/2 cup chopped walnuts and 2 TBS brown sugar into the bottom of the pan.
- In the bowl of a stand mixer, combine the yellow cake mix, instant vanilla pudding mix, eggs, water, oil and 1/2 cup rum. Blend until well combined and smooth.
- Pour batter into the bundt pan, over the top of the nuts and brown sugar, smooth the batter until even if necessary.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean (be careful not to over bake).
- During the last 10 minutes of baking prepare the glaze:
- In a medium to large saucepan melt the butter. Add in the water and sugar and bring mixture to a boil. Boil, stirring constantly, for 4 to 5 minutes. Turn off the heat and add in the rum (I suggest using 1/2 cup instead of the full 3/4 cup). Blend together.
- When the cake has finished baking, drizzle 1/3 of the glaze mixture immediately over the exposed bottom of the cake to allow it to soak in (this is a little more than 3/4 of a cup). Allow this to soak in for about 5 minutes then carefully invert the cake onto a plate.
- Poke the cake surface (gently) with a fork all over. Slowly pour the remaining glaze all over the cake, allowing it to drip down the sides.
- Allow to cool to room temperature so the glaze has completely soaked in before serving.