Thursday, November 20, 2014

#BundtBakers - Rum Pudding Cake


#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 foodlustpeoplelove@gmail.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:

Just look at all that glaze soaked into the cake - SO moist, sweet, and delicious!

Rum Pudding Cake from The Pioneer Woman 

Ingredients

Cake:
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

Glaze:
1 1/2 stick butter 
1/4 cup water 
1 1/2 cup sugar 
3/4 cups rum

Directions
  1. Preheat your oven to 325 degrees.
  2. 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).  
  3. Sprinkle the 1/2 cup chopped walnuts and 2 TBS brown sugar into the bottom of the pan. 
  4. 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.
  5. Pour batter into the bundt pan, over the top of the nuts and brown sugar, smooth the batter until even if necessary.
  6. 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).
  7. During the last 10 minutes of baking prepare the glaze:
    1. 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.
    2. 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.
    3. 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.
    4. Allow to cool to room temperature so the glaze has completely soaked in before serving.

14 comments:

  1. Rae certainly has some wonderful recipes and her cookbooks are so much fun. Great choice for this month.

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    1. My husband and son are never disappointed when I make a PW recipe. :)

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  2. Mmmm I could almost smell this delicious pudding cake...I can only imagine how it must taste warm and with all that butter! Heavenly! xo, Catherine

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  3. I haven't tried baking with pudding mix yet, but it's very popular. Looks like a wonderful cake!

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  4. That sounds delicious and looks sooo moist!

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  5. This was my mom's favorite bundt cake and I have made it a million times, it is so very good!!

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  6. Nice pudding in a Bundt! I bet it tastes wonderful!

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  7. One of those recipes that show you that the simplest things in life are often the best. I really like that slightly rustic look!

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  8. This looks like an easy delicious cake to whip together for just about any occassion. Love the flavor of rum in cake.

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  9. Gorgeous cake and it sounds delish!

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