Recipe by Southern Living magazine
"Two toothsome, rum-flavored Bundt cakes, excellent for any occasion."
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butter, softened and divided
1/2 (16 ounce) package
light brown sugar
1/4 cup and 2 tablespoons
Sweetened whipped cream (optional)
My co-workers were astound. This was the best. The use of the Kitchenaid Heavy Duty mixer added the comfort and ease of making this cake. I did test the cake on children because of the alcohol content, but if given to them (I am not advocating you to do this...), they will enjoy it more than candy. The glaze is the added touch. The cake is very moist and the pecans to the bottom of the cake is the finishing touch. I was taken back when the recipe required everything to be combined at once and mixed for only 3 minutes total, but it worked and it was "marvelous" as Billy Crystal says...Several hats off to Southern Living for this great recipe. This is a five star recipe.
This cake was not a big hit in my family. The cake tasted very bland and extremely "floury" tasting.
This is top-notch, but REALLY rich. The addition of pecans on the bottom was wonderful. I think you'll really enjoy this one, we did.
This cake was perfect for using up the last of the eggs with no granulated sugar in the cupboard. It is incredibly moist but VERY rich. I didn't add the pecans to the bottom, as I didn't have them and I used a 12 cup bundt instead of two 6 cup bundts. In future, I would use a bit less rum, as I used Pusser's brand which is quite strong in flavor.
This is a veeeery wicked cake, but so delicious!!!! Its obvious from the amount of butter used it would have a melt in your mouth texture, this is definitely better than the dry Bacardi rum cake recipe!! Brought it to my new work and was immediately named favorite colleague thanks to this cake :P. I used only 10 oz of brown sugar and it was plentifully sweet. I also used Golden Rum Cake recipe for the drizzle, just because it had more rum in it :).
Delish! I took the advice of another reviewer and used a different syrup recipe, poked holes in the finished cakes (while they were still in the pan) and poured the syrup on. Great the first day, excellent on the second. Super moist! Had to control myself from eating the entire cake!
This is a wonderful cake. I made it for an office birthday celebration and it was gone in 20 minutes!! I don't believe I have ever seen anything disapear quite so quickly and the complements were numerous. I followed the cake recipe exactly, I made it in a large (12 cup) bundt pan and baked it for 60 minutes. I wanted a little heavier rum flavor so I used the Bacardi Rum Cake glaze. This is definately a keeper, a cake I will bake often.
Wow! Every bit as good as the other reviews said it would be! The texture was perfect...moist and not too dense. We ate it warm out of the oven, but I bet it will be better the second day. I halved the recipe and baked it in a fluted bundt pan. It only took about 40 minutes to bake. The consistency of the batter was a little weird - much fluffier than regular cake batter. I was a little worried about it, but it turned out great.
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