Best 6 Rum Caramel Cake Cake Mix Recipes

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Craving a decadent and delectable treat that blends the sweet and smooth flavors of rum and caramel with the convenience of a cake mix? Look no further! In this article, we'll guide you through a culinary journey to discover the best recipe for rum caramel cake using a cake mix. We'll unveil secrets and provide step-by-step instructions to ensure a moist, fluffy cake infused with the irresistible taste of rum and caramel that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S FAMOUS RUM CAKE



Mom's Famous Rum Cake image

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

RUM CARAMEL CAKE (CAKE MIX)



Rum Caramel Cake (Cake Mix) image

Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box better crocker yellow cake mix
1/4 cup dark rum
1 cup water
3 eggs
1/3 cup vegetable oil
1/2 cup unsalted butter
1 cup dark brown sugar, firmly packed
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • For cake:
  • Preheat oven to 350°F.
  • Spray 3 (8inch) round cake pans with non-stick spray; set aside.
  • In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
  • Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter evenly between 3 prepared pans.
  • Bake in oven for 18-20 minutes or until tester comes away clean.
  • Cool completely before icing.
  • For icing:
  • Melt butter with brown sugar in medium saucepan over medium-low heat.
  • Bring to a boil, stirring constantly.
  • Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
  • Remove from heat and stir in vanilla extract.
  • Let cool to room temperatureand transfer to a medium bowl.
  • Use an electric mixer on medium speed to beat in powdered sugar until smooth.
  • Spread icing on top of each cake round.
  • Stack and ice the sides and top of the cake.

Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7

RUM-GLAZED PUMPKIN CAKE



Rum-Glazed Pumpkin Cake image

For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. -Gilda Smith, Santee, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1/2 cup chopped pecans
1 can (15 ounces) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

PECAN RUM CAKE



Pecan Rum Cake image

This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)

Provided by Aroostook

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 yellow cake mix
3 eggs
1/2 cup oil
1/2 cup water
1 package vanilla pudding mix
1/2 cup rum
1/2 cup chopped pecans
1/2 cup butter
1/4 cup rum
1 cup sugar

Steps:

  • Preheat oven to 325 degrees F.
  • Grease well a bundt cake pan.
  • Dust well with flour or cocoa.
  • Sprinkle nuts on bottom of pan.
  • Mix cake ingredients together.
  • Pour batter over pecans.
  • Bake for 50-60 minutes.
  • Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
  • Glaze: Put all ingredients in a sauce pan and heat until boiling.
  • Boil for 2 minutes.
  • No longer.
  • Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
  • Let stand for 20 minutes and remove from pan.

Nutrition Facts : Calories 511.3, Fat 26.4, SaturatedFat 7.5, Cholesterol 74.1, Sodium 414.5, Carbohydrate 58.4, Fiber 1, Sugar 41.7, Protein 4

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE



Brown Sugar Cake with Rum-Caramel Sauce image

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 11

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel topping
2 tablespoons light rum or 1 teaspoon rum extract

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
  • Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
  • In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g

Tips:

  • For a richer flavor, use dark rum instead of light rum.
  • If you don't have a cake mix, you can make your own from scratch using your favorite recipe.
  • Be sure to grease and flour your bundt pan before adding the batter.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before inverting it onto a serving plate.
  • For a more decadent dessert, serve the cake with whipped cream or ice cream.

Conclusion:

This rum caramel cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake, decadent caramel sauce, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this rum caramel cake a try. You won't be disappointed!

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