thepioneerwoman5.0
Maple Rum Cake
This maple rum cake is soaked in a buttery maple–rum glaze—it's an easy, festive dessert perfect for Christmas, winter parties, and holiday gifting.
👥 10 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Make the cake: Preheat the oven to 325˚. Coat a 10- to 12-cup bundt pan with baking spray and sprinkle the chopped walnuts over the bottom of the pan.
2
Whisk together the cake mix, pudding mix, eggs, cold water, vegetable oil, rum and maple extract in a large bowl until combined and smooth. Pour the batter into the pan over the walnuts in an even layer. Bake until golden brown and the top springs back when lightly pressed, about ⏱️ 1 hour.
large eggs4
3
When the cake has been in the oven for ⏱️ 50 minutes, make the glaze: Melt the butter in a saucepan over medium heat. Stir in the maple syrup and bring to a boil, then reduce to a simmer; cook until thickened slightly, 4 to ⏱️ 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Return to low heat for ⏱️ 30 seconds.
4
Remove the cake from the oven and transfer the pan to a rack. Immediately drizzle one-third of the glaze over the cake. Let cool ⏱️ 5 minutes in the pan, then invert the cake onto a serving plate. Prick the surface gently and generously with a fork. Slowly drizzle the remaining glaze all over the top of the cake, a little at a time, allowing it to absorb as you pour it over and slightly drip down the sides. Let cool to room temperature, about 1½ hours, allowing the glaze to soak in. Serve with whipped cream.
Whipped cream, for serving (optional)
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