Texas Buttered Rum Cake

Rum Cake

 I like to call this rum cake “The Little Drummer Boy” cake . . . pa RUM pa pum pum!  I made this one today for a progressive dinner that we’re having tonight with neighbors.  My house is the dessert stop.  A progressive dinner is a fun way to have a “tween the holidays” get together with neighbors.  Each house provides one of the courses . . . it could be appetizers at the first house, then everyone goes to the second house for the main course, and the third for dessert.

This cake is a classic among the start-from-a-cake mix recipes.   I added a few tweaks to give it a bit of Texas flair.




1 box butter recipe yellow cake mix

1 box vanilla instant pudding mix

3/4 cup water

1/3 cup plain, unsweetened yogurt  (I use the thick Greek kind)

¼ cup butter, softened

¼ cup dark rum

1 tablespoon Paula’s Texas Orange liqueur

4 eggs

¼ cup Texas Pecans, chopped

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan or 10×4-inch angel food (tube cake) pan. Sprinkle chopped pecans into the bottom (which will become the top when inverted) of the pan. In large bowl, beat dry cake mix, dry pudding mix, water, yogurt, butter, 1/4 cup rum, the orange liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

For glaze:

1 ½ cup confectioner’s (powdered) sugar

Splash of Paula’s Texas Orange Liqueuer

¼ cup rum

Whisk together to form glaze.  Drizzle over cake, allowing some to run down sides.  Let cool for 30 minutes.  Serve with fresh whipped cream.


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