Pioneer Woman Christmas Rum Cake Recipe
The Pioneer Woman Christmas Rum Cake Recipe is sweet, rich, and full of holiday flavor. It’s soft, moist and has a warm rum taste that everyone loves.
Ingredients
- 1 small box instant vanilla pudding mix
- 1 box yellow cake mix
- 4 large eggs
- ½ cup water
- ½ cup dark rum
- ½ cup vegetable oil
- 1 cup chopped pecans optional
For the Rum Glaze:
- ½ cup butter
- 1 cup sugar
- ¼ cup water
- ¼ cup dark rum
Instructions
Prepare the Pan
- Preheat your oven to 325°F (160°C). Grease a Bundt pan with butter or oil. Sprinkle chopped pecans evenly at the bottom if you’re using them.
Make the Cake Batter
- In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and rum. Mix everything well using a hand mixer until the batter is smooth. Make sure no lumps remain.
Pour and Bake
- Pour the batter into the prepared Bundt pan over the pecans. Tap the pan lightly to remove air bubbles. Bake for about 60 minutes or until a toothpick comes out clean.
Make the Rum Glaze
- While the cake bakes, prepare the glaze. In a small saucepan, melt butter over low heat. Add water and sugar, and bring to a gentle boil for 4–5 minutes. Remove from heat and add rum. Stir well until smooth.
Glaze the Cake
- When the cake is done, remove it from the oven but keep it in the pan. Slowly pour half of the warm glaze over the cake while it’s still hot. Let it soak for 10 minutes.
Cool and Serve
- Carefully remove the cake from the pan and place it on a cooling rack or plate. Pour the rest of the glaze on top. Let it cool completely before slicing. The glaze will give it a shiny, golden finish.
Notes
- Use dark rum for a deeper flavor.
- Don’t overmix the batter; keep it light.
- Let the cake soak up the glaze while warm.
- You can use walnuts instead of pecans.
- Add a dusting of powdered sugar for a snowy look.