Best Butter Rum Bundt Cake Recipes

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
2 tablespoons grated orange zest (can use more or less)
3 large eggs
2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
1 (16 ounce) can pumpkin puree
3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
1/4 cup milk or 1/4 cup half-and-half cream
1/4 cup dark rum
1 1/2 cups raisins
1/4 cup butter
2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water

Steps:

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Generously grease a Bundt pan.
In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
In a large bowl, beat eggs until light and fluffy (about 5 minutes).
Beat in sugar until well blended.
Beat in pumpkin and melted butter until combined.
In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
Stir in raisins.
Transfer the batter to prepared Bundt pan.
Bake for about 55-60 minutes, or until cake tests done.
Cool completely before glazing.
To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
Boil the mixture for about 3 minutes, stirring/whisking constantly.
Remove from heat and cool slightly.
Drizzle over cooled cake.

Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3

Butter Rum Bundt Cake image

Provided by Juenessa

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package butter recipe cake mix (yellow cake)
1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
2 teaspoons rum extract
1/2 cup ready to spread vanilla frosting
1/2 teaspoon rum extract
1/4 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
Grease and flour a 12-cup Bundt pan.
Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
Beat on medium speed 2 minutes.
Pour into Bundt pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 30 minutes; remove from pan.
Cool completely; about 2 hours.
Frosting:.
Place frosting in small microwavable bowl.
Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
Stir in 1/2 teaspoon rum extract.
Spread over top of cake, allowing some to drizzle down side.
Sprinkle pecans over top of cake.
Serve.
**Cook time does not include 2 1/2 hour cooling time.