Baking

Rum Cake

Lodge Cast iron / February 12, 2018

The boozy flavor of this cake is perfectly offset by the crunch of the pecans. Plus, it's easy to bake as 1, 2, 3! 

Rum Cake

Prep Time

10 minutes

Cook Time

55 minutes

Servings

10

Ingredients

For the cake: 

  • Baker's Joy spray
  • 2 cups pecans, finely chopped, divided 
  • 1 18 ounce package yellow cake mix 
  • 1 3.4 ounce package Jell-O Vanilla Instant Pudding 
  • 4 large eggs, room temperature 
  • ½ cup cold water 
  • ½ cup vegetable oil 
  • ½ cup dark rum 

For the syrup: 

  • ½ cup butter 
  • ¼ cup water 
  • 1 cup granulated sugar 
  • ¼ cup dark rum
Rum Cake

Preparation

  1. Preheat oven to 325. Grease fluted cake pan with Baker’s Joy. 
  2. Sprinkle 1 cup chopped pecans on bottom of pan. 
  3. Put cake mix and instant pudding mix into bowl. Beat in eggs, water, and oil, followed by rum and remaining pecans. Mix until smooth, about 2 minutes. 
  4. Pour batter into pan and bake 55 minutes, or until a cake tester comes out clean.
  5. When cake is nearly done baking, make the syrup. Melt butter, then whisk in water and sugar. Cook over medium low, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in rum. 
  6. Remove from oven and immediately poke 20 holes into cake. Spoon ½ of the syrup over it.
  7. When cake is completely cool, flip onto a plate. Poke 20 more holes on the top and sides. Spoon and brush on all the remaining syrup. Let sit 15 minutes before serving. 

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Rum Cake

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 55 minutes

Servings: 10

Ingredients

For the cake: 

  • Baker's Joy spray
  • 2 cups pecans, finely chopped, divided 
  • 1 18 ounce package yellow cake mix 
  • 1 3.4 ounce package Jell-O Vanilla Instant Pudding 
  • 4 large eggs, room temperature 
  • ½ cup cold water 
  • ½ cup vegetable oil 
  • ½ cup dark rum 

For the syrup: 

  • ½ cup butter 
  • ¼ cup water 
  • 1 cup granulated sugar 
  • ¼ cup dark rum
Rum Cake

Preparation

  1. Preheat oven to 325. Grease fluted cake pan with Baker’s Joy. 
  2. Sprinkle 1 cup chopped pecans on bottom of pan. 
  3. Put cake mix and instant pudding mix into bowl. Beat in eggs, water, and oil, followed by rum and remaining pecans. Mix until smooth, about 2 minutes. 
  4. Pour batter into pan and bake 55 minutes, or until a cake tester comes out clean.
  5. When cake is nearly done baking, make the syrup. Melt butter, then whisk in water and sugar. Cook over medium low, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in rum. 
  6. Remove from oven and immediately poke 20 holes into cake. Spoon ½ of the syrup over it.
  7. When cake is completely cool, flip onto a plate. Poke 20 more holes on the top and sides. Spoon and brush on all the remaining syrup. Let sit 15 minutes before serving. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/rum-cake