This Thanksgiving Rum Cake recipe from Food Network is a festive dessert that brings rich, buttery flavor and a hint of rum to your holiday table. It’s a delicious option for finishing Thanksgiving dinner or sharing with family and friends throughout the holiday season.
INGREDIENTS
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- All-purpose flour, for dusting the pan
- 1 cup dark brown sugar
- 1 cup pecan pieces
- 1/2 cup white chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- One 13.25-ounce or 15.25-ounce box yellow cake mix
- One 3.4-ounce package instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons white or gold rum
- 1/2 cup dark brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/2 cup white or gold rum
INSTRUCTIONS
- For the cake: Preheat the oven to 350 degrees F. Grease a 10- or 12-cup bundt pan generously with butter and dust it with flour. Set aside.
- Add the brown sugar, pecans, white chocolate chips, pumpkin pie spice and salt to a food processor. Pulse until the mixture resembles fine crumbs with larger bits of chocolate. Remove a third of the mixture and sprinkle it evenly on the bottom of the bundt pan.
- Whisk together the cake mix and the pudding mix in a large bowl. Add 3/4 cup water, the eggs, sour cream, melted butter and rum to the mix and whisk until well combined. Pour half of the batter into the bundt pan, spreading it into an even layer. Top with another third of the pecan mixture. Pour the remaining batter into the pan, smooth into an even layer, then top with the remaining pecan mixture.
- Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool for 15 minutes in the pan.
- While the cake is cooling, make the glaze: Combine the brown sugar and butter in a small saucepan and place over low heat. Stir until the butter melts. Add the pumpkin pie spice and salt. Bring to a simmer, then remove from the heat. Pour in the rum and stir to completely combine. Set aside until ready to use.
- Invert the cake onto a serving platter that has a rim or lip. Brush the rum glaze onto the sides and center hole of the cake, leaving the top unbrushed so it stays dry and crunchy. Repeat this process 3 more times (for 4 brushings in total), every 30 minutes. Discard any remaining rum mixture or save it for another use. Slice and serve the cake immediately, or cover well and leave at room temperature for up to 3 days.
