Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Thanksgiving Rum Cake
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- Level: Easy
- Total: 3 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 568
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 6 g
- Cholesterol
- 114 mg
- Sodium
- 459 mg
This delicious rum cake is the perfect way to liven up your Thanksgiving dessert table. It’s packed with classic fall flavors, perfect for a crowd and super-easy to make thanks to boxed yellow cake mix and instant vanilla pudding — a baker’s secret that creates an unbelievably moist cake with delicious vanilla flavor. A true Thanksgiving-worthy treat, it has a decadent buttered rum glaze and a crunchy topping and filling featuring pecans, white chocolate, dark brown sugar and pumpkin pie spice. It’s amazingly tasty, and if there are leftovers, you’re in luck: The cake stays tender thanks to the glaze and pudding mix.
- Level: Easy
- Total: 3 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 568
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 6 g
- Cholesterol
- 114 mg
- Sodium
- 459 mg
Ingredients
Cake:
Glaze:
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Directions
Special equipment:
10- to 12-cup bundt pan- For the cake: Preheat the oven to 350 degrees F. Grease a 10- or 12-cup bundt pan generously with butter and dust it with flour. Set aside.
- Add the brown sugar, pecans, white chocolate chips, pumpkin pie spice and salt to a food processor. Pulse until the mixture resembles fine crumbs with larger bits of chocolate. Remove a third of the mixture and sprinkle it evenly on the bottom of the bundt pan.
- Whisk together the cake mix and the pudding mix in a large bowl. Add 3/4 cup water, the eggs, sour cream, melted butter and rum to the mix and whisk until well combined. Pour half of the batter into the bundt pan, spreading it into an even layer. Top with another third of the pecan mixture. Pour the remaining batter into the pan, smooth into an even layer, then top with the remaining pecan mixture.
- Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool for 15 minutes in the pan.
- While the cake is cooling, make the glaze: Combine the brown sugar and butter in a small saucepan and place over low heat. Stir until the butter melts. Add the pumpkin pie spice and salt. Bring to a simmer, then remove from the heat. Pour in the rum and stir to completely combine. Set aside until ready to use.
- Invert the cake onto a serving platter that has a rim or lip. Brush the rum glaze onto the sides and center hole of the cake, leaving the top unbrushed so it stays dry and crunchy. Repeat this process 3 more times (for 4 brushings in total), every 30 minutes. Discard any remaining rum mixture or save it for another use. Slice and serve the cake immediately, or cover well and leave at room temperature for up to 3 days.
