AUNT JEAN'S GLUTEN-FREE RUM CAKE RECIPE - (3.7/5)

Aunt Jean's Gluten-Free Rum Cake Recipe - (3.7/5) image

Provided by á-45260

Number Of Ingredients 13

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CAKE:
1 cup chopped pecans
1 (about 20-ounce) Gluten-free Yellow cake mix, Betty Crocker gluten-free mix will not work
1 (3.75-ounce) package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup dark rum
GLAZE:
1/2 cup butter, melted
1 cup sugar
1/4 cup dark rum
1/4 cup water

Steps:

CAKE: Preheat oven to 350°F. Prepare pan by carefully oiling and flouring the pan, I use sorghum flour usually. Spread pecans evenly around your bundt pan. Mix cake mix, pudding mix, eggs, water, oil, and rum in the bowl of a stand mixer for two minutes on medium speed. Increase the speed to high and beat for a minute longer. Pour over pecans in bundt pan. Bake for about 35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze. GLAZE: Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat. Prick bottom of cake and slowly spoon about a fourth of the glaze over the bottom of the cake, being careful to make sure it doesn't run over the sides. Let the cake sit in the pan absorbing the glaze for about half an hour. After glaze is absorbed invert cake onto a plate. Pour the rest of the glaze over the top of the cake and let sit for at least an hour before serving.