A decadent and incredibly moist chocolate rum cake made with a Devil’s Food cake mix base. The cake is soaked in a simple, buttery rum glaze for the ultimate rich dessert.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1/2 cup | Chopped Pecans |
| 1 package | Duncan Hines Devil Food Cake Mix |
| 1 small package | Instant Vanilla Pudding (Dry) |
| 1/2 cup | Light Rum |
| 4 | Eggs |
| 1/2 cup | Water |
| 1/4 cup | Crisco Oil (or Apple Sauce, see note) |
| For the Sauce: | |
| 1/2 cup (1 stick) | Butter |
| 1/4 cup | Water |
| 1 cup | Sugar |
| 1/4 cup | Light Rum |
Instructions
Cake
- Preheat oven to 325°F. Generously grease and flour a Bundt pan. Sprinkle the ½ cup of pecans evenly in the bottom of the pan.
- In a large bowl, combine the cake mix, dry pudding mix, rum, water, oil (or applesauce), and eggs.
- Beat with an electric mixer at medium speed for 2 minutes.
- Pour the batter into the prepared pan over the nuts.
- Bake for 55 minutes to an hour, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before making the sauce.
Sauce & Assembly
- In a saucepan, combine the butter, water, and sugar. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
- Remove from the heat and carefully stir in the rum.
- Invert the warm cake onto its serving platter.
- Gently poke holes all over the cake with a skewer or toothpick.
- Slowly spoon or brush the hot sauce over the cake, allowing it to soak in. Let the cake cool completely before serving.
Note
The recipe card notes “(Apple Sauce)” next to the oil, suggesting that applesauce can be used as a substitute for a lower-fat version.
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