Christmas just isn’t quite the same without the perfect cake to share with loved ones. If you’re searching for a guaranteed crowd-pleaser this holiday season, look no further than the Pioneer Woman Christmas Rum Cake recipe. Inspired by Ree Drummond’s mother-in-law’s cherished recipe, this rum cake is incredibly easy to make and utterly delicious. It’s the kind of dessert that will have everyone coming back for seconds, making it a must-bake for your pioneer woman christmas celebration.
This recipe might include ingredients that raise an eyebrow or two for some, but trust us, the end result is worth it. This pioneer woman christmas rum cake is a delightful treat that’s been enjoyed for years, and it’s about to become a new favorite in your home too. Get ready to embrace the festive spirit and bake up a storm with this simple yet scrumptious rum cake!
Ingredients
| For the Cake: | |
|---|---|
| 1 box | (about 18 oz.) yellow cake mix |
| 1 package | (3.5 oz.) instant vanilla pudding mix |
| 4 | eggs |
| 1/2 cup | cold water |
| 1/2 cup | canola oil |
| 1/2 cup | rum (dark or light) |
| 1 cup | chopped pecans |
| Brown sugar (optional) | |
| For the Glaze: | |
| 1 1/2 sticks | butter |
| 1/4 cup | water |
| 1 1/2 cups | sugar |
| 3/4 cup | rum |
Directions
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Prep Time: Preheat your oven to 325°F (160°C). Grease and flour a bundt cake pan to prevent sticking. Sprinkle the chopped pecans evenly over the bottom of the prepared pan. For an extra touch of sweetness, you can optionally sprinkle a couple of tablespoons of brown sugar over the pecans.
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Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, cold water, canola oil, and rum. Mix all the cake ingredients together until just combined and smooth. Be careful not to overmix.
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Bake the Cake: Pour the cake batter into the bundt pan, ensuring it’s evenly distributed over the nuts. Smooth out the top of the batter with a spatula. Bake in the preheated oven for approximately 1 hour, or slightly less if you are using a dark-colored pan, as dark pans tend to bake faster. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. Be careful not to overbake the cake, as it can become dry.
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Prepare the Rum Glaze: While the cake is baking and has about 10 minutes left, begin making the rum glaze. In a saucepan over medium heat, melt the butter. Once melted, stir in the water and sugar.
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Simmer the Glaze: Bring the glaze mixture to a boil and continue to boil for 4 to 5 minutes, stirring constantly to prevent burning and ensure the sugar dissolves completely.
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Add Rum to Glaze: Remove the saucepan from the heat and carefully pour in the rum. Stir well to combine the rum with the sugar mixture. Return the saucepan to low heat and reheat for about 30 seconds, stirring continuously, to ensure the glaze is warm and well combined.
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Glaze the Cake: Once the cake is done baking, remove it from the oven. Immediately drizzle about one-third of the hot rum glaze evenly over the bottom (which is currently the top) of the cake while it is still in the pan. Allow the cake to sit and absorb the glaze for about five minutes.
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Invert and Glaze Again: After five minutes, carefully invert the cake onto a serving plate. Use a fork to gently prick the surface of the cake all over, making about a hundred pricks. This helps the remaining glaze to soak into the cake. Slowly drizzle the remaining rum glaze over the top of the inverted cake, allowing it to drip down the sides.
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Cool and Serve: Allow the pioneer woman christmas rum cake to cool completely to room temperature before slicing and serving. This cooling time is crucial as it allows the glaze to fully soak into the cake, enhancing its flavor and moistness. Enjoy every delicious, rum-infused bite of this festive pioneer woman christmas treat!
Recipe Source: thepioneerwoman.com
— Ginny Butterfield Cranberry Twp, Pa
