This Gluten Free Pecan Rum Cake is a must for every holiday gathering!
This Pecan Rum Cake is also easy to make gluten-free too!
This is a depression-era recipe that my great aunt passed down and it’s been a keeper in our family.
This is one of my go-to recipes to make for parties and holidays.
How do you make Pecan Rum Cake?
As I made this one from my aunt’s collection, I had to smile as I read all of her notes on the recipe card.
She even wrote on the card, “This is delicious.”
So, she must have been telling herself that it’s so good she needed to remember to make this one regularly! My grandma said that she remembers this one from many years ago as well.
The good thing is this can be made gluten-free as well if that’s a need. It’s a simple recipe that uses a cake mix as the bake.
The pecans make this cake perfect, they are perfectly molded into the top of the bundt pan during the baking process.
It’s then topped with a buttery glaze.
How do you make this Gluten Free Pecan Rum Cake?
It’s super easy, simply swap out the cake mix for a Gluten-Free Yellow Cake Mix.
That’s it, it’s super easy. I typically use Better Batter; however, the King Arthur mix I linked to works well too.
What do you need to make Pecan Rum Cake?
- Yellow Cake Mix or Gluten Free Yellow Cake Mix
- Vanilla Pudding Mix
- Eggs
- Oil
- Water
- Rum
- Butter
- Sugar
How do you release the cake from the bundt pan?
There are a few options to get the perfect release from the bundt pan. The first is to use a baking spray and fully coat the bundt pan very well.
Once the cake is done let it fully cool and then carefully release it.
Another option is to make a Cake Goop. This consists of vegetable shortening, flour, and canola oil. This can be made with gluten-free flour as well and is then brushed onto the bundt pan.
The remaining Cake Goop that is left, can then be stored in a glass jar. This ends up being a guaranteed way to successfully release it from the pan.
Can you use Imitation Rum for Pecan Rum Cake?
Yes, of course, you can. It’s totally up to you but I prefer the real rum.
The imitation rum has a much more sugary taste to me and doesn’t taste as good as the real thing.
So although it’s totally up to you, the best flavor will come from the real rum. Remember, it does cook out of this cake! Let’s hope anyway…Ha!
Now, are you ready for a slice? Or two?
Find even more recipes that are Gluten-Free in the Gluten-Free Index!
If you enjoy this Pecan Rum Cake, you’ll also love this apple pie!
Gluten Free Pecan Rum Cake
Pecan Rum Cake
Ingredients
Cake
- 1 Cup Chopped Pecans
- 1 Package Yellow Cake Mix or Gluten Free Yellow Cake Mix
- 1 3/4 Oz Package Instant Vanilla Pudding
- 4 Eggs
- 1/2 Cup Oil
- 1/2 Cup Water
- 1/4 Cup Rum
Glaze
- 1/2 Cup Butter 1 Stick
- 1/4 Cup Water
- 1/4 Cup Sugar
- 1/4 Cup Rum
Cake Goop
- 1/2 Cup Vegetable Shortening
- 1/2 Cup Gluten-Free or Regular Flour
- 1/2 Cup Canola Oil
Instructions
- If you plan to make Cake Goop - Combine the ingredients for the Cake Goop with a whisk or stand mixer until smooth. Brush it onto the bundt pan with a pastry brush and store the remaining ingredients in a glass jar. If you are not doing this, use a baking or cooking spray to coat the bundt pan.
- Preheat oven to 350*.
- Grease a bundt pan (See step #1) then spread the pecans evenly on the bottom of the pan.
- Combine and mix the remaining cake ingredients in order.
- Pour it evenly into the bundt cake pouring it on top of the pecans.
- Bake in the oven for 40-50 minutes or until poked with a toothpick in the deepest part, the toothpick comes out clean.
- While the cake is baking, in a small saucepan on medium heat, combine all glaze ingredients and warm up until it reaches a rolling boil.
- Let the glaze ingredients boil for a full 5 minutes.
- Remove the cake from the oven.
- Pour the glaze ingredients over the cake with it still in the pan.
- Let the cake stand for 10 minutes, before turning the pan over and carefully releasing it.
- Serve.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Great recipes
This looks delicious and I would love a slice. Thanks for sharing at Merry Monday. Hope to see you next week!
Pecan isn’t my favorite, but this cake looks really good. Worth giving it a shot.
It’s so good for sure! You could do it without the pecans too it just doesn’t have the exact same look, but it’s still very good.
I have made this recipe twice and it flopped twice. It was rising beautifully and then it just started to sink and no longer rose. I baked again the next day with the same results. Can you provide any feedback as to why this happened
What cake mix did you use? Are you in a higher altitude? I’m actually working on updated pictures of what it will look like when it’s baked and the process. It will go back down as it’s cooling if you are using a bundt pan, it will go back down, should be about in line with the bundt pan, and then when you flip it out it would be even to sit flat.
The cake goop is throwing me off.
What is it.
And the steps are slightly confusing if you do use it
It’s basically the same as using Pam or Baking Spray it’s just a homemade version. You can skip it completely and just grease your bundt pan with baking spray.
This recipe was really yummy. My husband loves rum cake at Christmas time, but I have to cook and eat gluten free. I have never tasted rum cake before last night. I made this recipe using Duncan Hines GF yellow cake. The only change I made was using two cake mixes and doubled to eggs. My husband said it had the perfect texture and taste. It must be good, because it’s almost gone.