Best 6 Rum Caramel Cake Cake Mix Recipes
Indulge in the delectable delight of Rum Caramel Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake is a harmonious blend of moist and fluffy vanilla cake layers, enveloped in a luscious rum caramel sauce that seeps into every delectable bite. The caramel's rich, buttery sweetness is perfectly complemented by the subtle warmth of rum, creating a captivating flavor profile that lingers on the palate. As you delve deeper into this culinary masterpiece, you'll encounter a surprise layer of creamy caramel filling, adding an extra dimension of texture and taste that will leave you craving more.
This article presents a collection of carefully curated recipes that will guide you in crafting the perfect Rum Caramel Cake. From the foundational vanilla cake layers to the decadent rum caramel sauce and the velvety caramel filling, each recipe provides detailed instructions and helpful tips to ensure your baking journey is a resounding success. Whether you're a seasoned baker or embarking on a new culinary adventure, these recipes will empower you to create a stunning centerpiece for your next special occasion or a delightful treat to savor with loved ones. Dive into the world of Rum Caramel Cake and experience the magic of this irresistible dessert.
BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE
Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
- Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
RUM CARAMEL CAKE (CAKE MIX)
Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake:
- Preheat oven to 350°F.
- Spray 3 (8inch) round cake pans with non-stick spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
- Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter evenly between 3 prepared pans.
- Bake in oven for 18-20 minutes or until tester comes away clean.
- Cool completely before icing.
- For icing:
- Melt butter with brown sugar in medium saucepan over medium-low heat.
- Bring to a boil, stirring constantly.
- Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
- Remove from heat and stir in vanilla extract.
- Let cool to room temperatureand transfer to a medium bowl.
- Use an electric mixer on medium speed to beat in powdered sugar until smooth.
- Spread icing on top of each cake round.
- Stack and ice the sides and top of the cake.
Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7
RUM CARAMEL CAKE
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
- Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
- For the icing:
- In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
- Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
- Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.
RUM-GLAZED PUMPKIN CAKE
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. -Gilda Smith, Santee, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA & RUM CARAMEL CAKE
This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.
Provided by Izy Hossack
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
- In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
- Caramel:.
- Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
- Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
- Decorate:.
- Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
Tips:
- Use a dark rum for a richer flavor.
- Don't overmix the batter, or the cake will be tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a smoother frosting, use a stand mixer or hand mixer to beat the butter and cream cheese until light and fluffy.
- Add the caramel sauce and rum extract to the frosting a little at a time, until you reach the desired flavor.
- If you don't have a piping bag, you can use a spoon to spread the frosting onto the cake.
- For a more elegant look, you can decorate the cake with chopped nuts, caramel sauce, or chocolate shavings.
Conclusion:
This rum caramel cake is a delicious and decadent dessert that is perfect for any occasion. The moist and flavorful cake is topped with a rich and creamy frosting that is sure to please everyone. With its easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So next time you're looking for a special dessert, give this rum caramel cake a try. You won't be disappointed!
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