Chocolate Rum Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 55 mins | 30 mins | 12-16 servings |
🔪 Key Equipment
- Bundt pan
- Large mixing bowl
- Electric mixer
- Saucepan
- Wire rack
- Skewer or toothpick
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Pecans | Chopped |
| 1 package | Duncan Hines Devil Food Cake Mix | Dry |
| 1 small package | Vanilla Pudding | Instant, dry |
| 1/2 cup | Rum | Light |
| 4 | Eggs | Large |
| 1/2 cup | Water | Room temperature |
| 1/4 cup | Apple Sauce | Crisco oil or applesauce substitute |
For the Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup (1 stick) | Butter | Unsalted or salted |
| 1/4 cup | Water | None |
| 1 cup | Sugar | Granulated |
| 1/4 cup | Rum | Light |
Instructions
Step 1: Bake the Cake
- Preheat oven to 325°F. Generously grease and flour a Bundt pan. Sprinkle the 1/2 cup chopped pecans evenly in the bottom of the pan.
- In a large bowl, combine the 1 package Duncan Hines Devil Food Cake Mix, 1 small package instant vanilla pudding, 1/2 cup light rum, 1/2 cup water, 1/4 cup apple sauce, and 4 large eggs.
- Beat with an electric mixer at medium speed for 2 minutes until smooth.
- 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.
Step 2: Make Sauce and Assemble
- In a saucepan, combine the 1/2 cup butter, 1/4 cup water, and 1 cup sugar. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
- Remove from the heat and carefully stir in the 1/4 cup light rum until fully incorporated.
- 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 completely until the surface shines and is rich and fragrant.
💡 Make-Ahead & Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week for best flavor absorption.
Original Recipe Scan
