Pecan Butter Rum Cake Recipes

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BUTTER PECAN-RUM MELTAWAYS

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield about 24 cookies

Number Of Ingredients 8



Butter Pecan-Rum Meltaways image

Steps:

  • Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
  • Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

1/2 cup finely chopped pecans
1/4 cup dark rum
1 3/4 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract

HOT BUTTERED RUM CAKE

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 22



Hot Buttered Rum Cake image

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
  • Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
  • Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
  • Add the dry ingredients and mix until combined. (It will look like crumb topping.)
  • Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
  • Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
  • Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
  • Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
  • For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
  • Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
  • Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

Nonstick cooking spray, for the pan
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum

BUTTER PECAN-RUM CAKE

This is a recipe from Betty Crocker that I have made several times. It is moist and delicious.

Provided by Leila Rockwell

Categories     Puddings

Time 1h10m

Number Of Ingredients 10



Butter Pecan-Rum Cake image

Steps:

  • 1. Heat oven to 325*. Use a 12-cup fluted tube (bundt cake) pan. Grease and flour, or spray with baking spray and flour. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • 2. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan Cool completely, about 2 hours.
  • 3. In small microwavable bowl, microwave frosting uncovered on medium (50%)15 seconds. Stir in 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. I had no pecans so used sliced almonds.

1 box betty crocker supermoist butter pecan cake mix
1 box vanilla instant pudding ( 4 serving)
3/4 c water
1/3 c sour cream
1/4 c butter or margarine, softened
1/4 c dark rum or 2 teaspoons rum extract
4 eggs
2 tsp dark rum or 1/2 tsp rum extract
1/4 c chopped pecans
1/2 c betty crocker vanilla frosting or your own white frosting

SPICED BUTTER PECAN RUM CAKE

Make and share this Spiced Butter Pecan Rum Cake recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10



Spiced Butter Pecan Rum Cake image

Steps:

  • Preheat oven to 350°F.
  • Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
  • Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
  • Bake for 45-50 minutes, or until toothpick comes out clean.
  • If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
  • Dust with powdered sugar.

Nutrition Facts : Calories 345.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 67.3, Sodium 360.9, Carbohydrate 42.6, Fiber 1.4, Sugar 25.6, Protein 4.4

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla pudding mix (4 servings)
1 cup water
1/3 cup unsalted butter, softened
3 eggs
1 tablespoon rum extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup pecans, chopped
powdered sugar

BUTTER-PECAN RUM CAKE

Make and share this Butter-Pecan Rum Cake recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 9 x 13 inch pan, 12 serving(s)

Number Of Ingredients 7



Butter-Pecan Rum Cake image

Steps:

  • Heat oven to 350 degrees.
  • Beat all ingredients, except pecans, in large bowl on medium speed for 2 minutes.
  • Stir in pecans.
  • Spread batter in greased and floured tube or 13 x 9-inch pan.
  • Bake 45-50 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 286, Fat 11.5, SaturatedFat 4.4, Cholesterol 67.3, Sodium 458.1, Carbohydrate 41.9, Fiber 0.5, Sugar 26.7, Protein 3.5

1 (18 1/2 ounce) box yellow cake mix
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix, the 4-serving size box
1 cup water
1/3 cup butter, softened
3 eggs
1 tablespoon rum extract
1 cup pecans, chopped (optional)

BUTTER PECAN RUM CAKE

Make and share this Butter Pecan Rum Cake recipe from Food.com.

Provided by Chuck and Francie

Categories     Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14



Butter Pecan Rum Cake image

Steps:

  • Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
  • Cool 10 minutes in pans then transfer to wire racks and cool completely.
  • Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
  • Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.

Nutrition Facts : Calories 1002, Fat 51.3, SaturatedFat 18.1, Cholesterol 168, Sodium 641.5, Carbohydrate 130.5, Fiber 3.3, Sugar 102.4, Protein 8.6

1 (18 ounce) box yellow cake mix (no pudding)
4 eggs
1 1/3 cups water
1/3 cup applesauce
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 cup pecan halves (subsequently ground in food processor)
1/3-1/2 cup coarsely chopped pecans
1 cup butter (softened)
5 cups confectioners' sugar
1 1/2 teaspoons vanilla
2 -3 tablespoons dark rum
1 pinch salt
10 -15 pecan halves
1/2 cup chopped pecans

BUTTER PECAN RUM CAKE

Found this recipe on the back of a Betty Crocker cake mix. I am posting it to celebrate National Rum Day which is on August 16th. Enjoy!

Provided by BandJsGranny

Categories     Dessert

Time 56m

Yield 16 serving(s)

Number Of Ingredients 10



Butter Pecan Rum Cake image

Steps:

  • Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
  • In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
  • In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
  • Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
  • Store loosely covered.

1 (18 ounce) box butter pecan cake mix (Betty Crocker)
1 (3 1/2 ounce) box vanilla instant pudding mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter or 1/4 cup margarine, softened
1/4 cup dark rum or 2 teaspoons imitation rum extract
4 eggs
1/2 cup betty crocker rich and creamy vanilla frosting
2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
1/4 cup chopped pecans

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