Q1: What is the absolute best way to keep a Bundt cake from sticking to the pan?

The secret is to be very meticulous when you are greasing your pan. The best method is to use a pastry brush to apply a thin, even layer of softened (not melted) butter or shortening into every single nook and cranny of the pan. Then, add a few tablespoons of all-purpose flour and tilt and tap the pan until the entire inside surface is coated in a thin layer of flour. Finally, tap out any excess flour. A baking spray that contains flour is also a great, convenient option.

Q2: Does all the alcohol cook out of this rum cake?

No. While the small amount of rum in the cake batter will cook out during baking, the rum in the glaze is added off the heat and is only gently warmed as it is brushed onto the cake. A significant amount of the alcohol will remain, so this is a cake that is best enjoyed by adults. For a non-alcoholic version, you can substitute the rum with an equal amount of apple cider or orange juice.

Q3: Can I make this rum cake ahead of time for a party or a holiday?

Yes, absolutely! This is one of the best make-ahead desserts you can make. The cake actually becomes more moist and more flavorful on the second and third day as the rum glaze has more time to soak into the crumb. You can make it completely up to 3 days in advance and keep it, well-covered, at room temperature.

Q4: What kind of rum is the best to use for a rum cake?

The recipe suggests a white or a gold rum , which are both fantastic choices. A gold rum will have a slightly deeper, more caramel-like flavor from being aged in barrels. A high-quality spiced rum would also be a delicious option that would complement the pumpkin pie spice in the streusel.

Q5: Can I make this recipe completely from scratch without a cake mix?

Yes. If you have a favorite, from-scratch yellow or butter cake recipe that makes a standard, two-layer cake, you can use that batter in place of the cake mix, pudding mix, water, and oil. Simply prepare your homemade batter and then enrich it with the eggs and the sour cream as directed in this recipe before you layer it with the streusel.

The Best Easy & Moist Thanksgiving Rum Cake Recipe

The Best Easy & Moist Thanksgiving Rum Cake

A rich and incredibly moist rum cake, perfect for Thanksgiving or any special occasion, that starts with a convenient yellow cake mix and instant vanilla pudding base. The cake features a delicious crumble made from brown sugar, pecans, and white chocolate chips, which is layered throughout the batter in a Bundt pan. After baking, the warm cake is repeatedly brushed with a homemade rum, brown sugar, and butter glaze, allowing the cake to soak up the sweet, boozy syrup.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 3 hours 35 minutes (includes cooling and glazing time)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:
4 tablespoons unsalted butter, melted, plus more for greasing
All-purpose flour, for dusting
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
For the Glaze:
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

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Instructions

Preheat the oven to 350°F. Generously grease and flour a 10- or 12-cup Bundt pan.
Make the Crumble: In a food processor, pulse the brown sugar, pecans, white chocolate chips, pumpkin pie spice, and salt until the mixture resembles fine crumbs with some larger bits. Sprinkle one-third of this mixture evenly in the bottom of the prepared Bundt pan.
Make the Batter: In a large bowl, whisk together the cake mix and pudding mix. Add 3/4 cup of water, the eggs, sour cream, melted butter, and rum. Whisk until well combined.
Layer the Cake: Pour half of the batter into the Bundt pan over the crumble layer. Top with another third of the pecan mixture. Pour the remaining batter on top, then finish with the last of the pecan mixture.
Bake and Cool: Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Make the Glaze: While the cake is cooling, combine the brown sugar and butter in a small saucepan 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 combine.
Glaze the Cake: Invert the warm cake onto a serving platter with a rim. Brush the rum glaze onto the sides and into the center hole of the cake. Repeat this process 3 more times, every 30 minutes, for a total of 4 brushings.
Slice and serve immediately, or cover and store at room temperature for up to 3 days.

Notes

This recipe uses a cake mix and instant pudding mix as a convenient shortcut for a consistently moist cake.
The multi-step glazing process, where the glaze is applied in intervals, is a key technique that allows the cake to fully absorb the rum syrup.
A Bundt pan is the traditional and recommended pan for this type of cake.
This is an alcoholic dessert intended for adults.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 450-550
Sugar: 40-50 g
Sodium: 350-450 mg
Fat: 22-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/thanksgiving-rum-cake-recipe/