Pioneer Woman Christmas Rum Cake Recipe
The Pioneer Woman Christmas Rum Cake Recipe is sweet and full of holiday joy. It has a rich, buttery taste and smells amazing.
Ingredients
- 1 box yellow cake mix
- 1 small box vanilla pudding mix
- 4 large eggs
- ½ cup water
- ½ cup oil
- ½ cup dark rum
- 1 cup chopped pecans optional
For the Rum Glaze:
- ½ cup butter
- ¼ cup water
- 1 cup sugar
- ¼ cup dark rum
Instructions
Prepare the Pan
- Preheat your oven to 325°F (160°C). Grease a Bundt pan with butter or oil. If you like, sprinkle pecans at the bottom for extra crunch.
Make the Batter
- In a big bowl, mix cake mix, pudding mix, eggs, water, oil, and rum. Use a hand mixer and beat until the batter is smooth. No lumps should be left.
Pour and Bake
- Pour the batter into the pan over the pecans. Tap the pan to remove air bubbles. Bake for about 60 minutes or until a toothpick comes out clean.
Make the Rum Glaze
- While the cake bakes, make the glaze. In a saucepan, melt butter on low heat. Add water and sugar. Boil for 4–5 minutes. Remove from heat and add rum. Mix until smooth.
Add the Glaze
- When the cake is done, keep it in the pan. Pour half of the warm glaze on top. Let it soak for 10 minutes.
Cool and Serve
- Take the cake out of the pan carefully. Place it on a rack or plate. Pour the rest of the glaze on top. Let it cool. Slice and enjoy your shiny golden cake.
Notes
- Use dark rum for a rich taste.
- Don’t overmix the batter.
- Let the warm cake soak up the glaze.
- Use walnuts if you don’t have pecans.
- Add powdered sugar for a snowy look.