Thanksgiving Rum Cake

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.

Rhum Cake

Also known as “gâteau au rhum,” this cake is served during the holiday season throughout Haiti. My family recipe for it has been passed down from one generation to the next dating back 50-plus years with a few minor changes. Haitian dark rhum gives this cake distinctive flavor. Rhum is made directly from sugarcane, rather than from molasses as rum is. Sugarcane is a staple crop in Haiti, so it’s used in many ways. Sugarcane rhum gives you more of a punch with herby, earthy flavors as compared to the sweeter, more syrupy taste of rum. Evaporated milk is also one of the key ingredients in rhum cake and helps keep it super-moist. Some cooks opt for a rhum frosting on the cake, but in this recipe rhum is simply brushed on the bottom to intensify the unique flavor. All-in-all this cake will make a grand finale to a holiday dinner.

Baba au Rhum

It's no secret that I absolutely love boozy desserts, so I decided to make one of the true OG's of alcohol-infused desserts, baba au rhum. This delicious yeast-risen cake is a lot easier to make than you think. Our goal: let the booze shine! In order to achieve this, I highly encourage you to grab your favorite top notch rye whiskey and dark rum.