Ree Drummond, the Pioneer Woman, is beloved for her approachable and delicious recipes, and this Christmas Rum Cake, inherited from her mother-in-law, is no exception. Perfect for the festive season, this cake is incredibly moist, flavorful, and surprisingly easy to make, even if some of the ingredients might raise an eyebrow at first glance! It’s a guaranteed crowd-pleaser that will have everyone coming back for seconds, making it a must-bake for your holiday celebrations. Get ready to embrace the Christmas spirit with this unforgettable Pioneer Woman Rum Cake recipe.
Ingredients
| For the Cake: | |
|---|---|
| 1 box (about 18 oz.) | yellow cake mix |
| 1 package (3.5 oz.) | instant vanilla pudding mix |
| 4 | large 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 (3/4 cup) | butter |
| 1/4 cup | water |
| 1 1/2 cups | granulated 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 pan to prevent sticking. Sprinkle the chopped pecans evenly over the bottom of the prepared pan. For an extra touch of sweetness and caramelization, 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 ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
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Bake the Cake: Pour the cake batter evenly into the bundt pan, over the layer of nuts. Smooth the top of the batter with a spatula to ensure even baking. Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the cake, especially if using a dark-colored bundt pan, as it may bake a little faster. Avoid overbaking to keep the cake moist.
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Prepare the Rum Glaze: While the cake is baking, and with about 10 minutes of baking time remaining, prepare the rum glaze. In a saucepan over medium heat, melt the butter. Once melted, stir in the water and granulated sugar. Bring the 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 to combine the rum with the hot glaze. Return the saucepan to low heat and reheat for about 30 seconds, stirring continuously, to warm the rum and fully incorporate it into the glaze.
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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’s still in the pan. Let the cake sit and absorb the glaze for about five minutes.
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Invert and Finish Glazing: 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 small pricks. This will help the remaining glaze soak into the cake. Slowly drizzle the remaining rum glaze over the top of the inverted cake, allowing it to run down the sides.
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Cool and Serve: Allow the Pioneer Woman’s Christmas Rum Cake to cool to room temperature before slicing and serving. This cooling time allows the glaze to fully soak into the cake, resulting in a wonderfully moist and intensely flavored rum cake. Enjoy every delicious bite of this festive holiday treat!
This Pioneer Woman rum cake recipe is a testament to simple yet satisfying holiday baking. It’s the perfect dessert to share with family and friends during Christmas, embodying the warmth and joy of the season. Get ready to make this easy and delicious rum cake a new Christmas tradition!
