Best 4 Duncan Hines Rum Cake Recipes
Indulge in the delectable flavors of a classic Duncan Hines Rum Cake, a timeless dessert that combines moist, tender crumb with the captivating aroma of rum. This beloved cake has been a staple in home bakeries for generations, and with our collection of recipes, you can recreate this culinary masterpiece in your own kitchen. Embark on a delightful journey as we explore variations of this iconic cake, including a traditional version soaked in a flavorful rum syrup, a decadent chocolate rum cake that tantalizes the taste buds, and a gluten-free alternative that caters to special dietary needs. Each recipe promises an explosion of flavors, textures, and aromas, making the Duncan Hines Rum Cake a versatile treat perfect for any occasion. Whether you prefer a classic approach or a modern twist, our recipes provide step-by-step instructions and helpful tips to ensure your rum cake turns out moist, flavorful, and irresistibly tempting.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S OLD-FASHIONED RUM CAKE
This easy Rum Cake starts with a box of cake mix and is soaked in a rich, butter-rum glaze. The perfect holiday dessert!
Provided by Blair Lonergan
Categories Dessert
Time 3h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
- Sprinkle nuts in the bottom of the prepared pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
- Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
- Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
- Cool completely, then slice and serve!
Nutrition Facts : ServingSize 1 slice, Calories 480 kcal, Carbohydrate 55 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 403 mg, Fiber 1 g, Sugar 39 g
HOT BUTTERED RUM CAKE
I worked in a hospital for 27 years and we loved to share our recipes. I use to make this cake every christmas for the staff. I always had to make two so some could be taken home. It looks beautiful on a footed serving plate with the glaze pooling around the cake and is usually the center of attraction on my dessert table for my...
Provided by geraldine quesenberry
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
- 2. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
- 3. Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
DUNCAN HINES RUM CAKE
Make and share this Duncan Hines Rum Cake recipe from Food.com.
Provided by taysyd4
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake mix type: Duncan Hines without pudding.
- Preheat oven at 325°F.
- Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
- Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
- For Glaze:.
- Cook all together and add rum last.
- Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your rum cake. Use real butter, fresh eggs, and good-quality rum.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath. This will help to keep the cake moist and prevent it from drying out.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream. This will make it even more delicious!
Conclusion:
Duncan Hines rum cake is a classic dessert that is easy to make and always a hit with guests. With its moist, flavorful cake and boozy glaze, this cake is sure to be a favorite. So next time you're looking for a special dessert, give this recipe a try.
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