Rum Praline Cake
Rich rum praline cake featuring moist yellow cake, vanilla pudding, chopped pecans, and a decadent caramel-like topping infused with dark rum, perfect for celebrations and gatherings.
Ingredients
Instructions
- Sprinkle the chopped pecans in the bottom of a greased and floured 10-inch fluted tube pan.
- In a large mixer bowl, combine the yellow cake mix, vanilla pudding mix, eggs, 3/4 cup water, cooking oil, and 1/4 cup rum.
- Blend well until smooth.
- Beat at medium speed for 2 minutes.
- Pour the batter into the prepared pan over the pecans.
- Bake in a 325°F oven for 50 to 55 minutes or until the cake tests done.
- Cool in the pan for 15 minutes.
- Invert the cake onto a serving plate.
- Prick the cake with a long-tined fork to allow flavors to seep in.
Tips & Substitutions
For a richer flavor, consider using spiced rum instead of dark rum. If you prefer a nut-free version, you can omit the pecans entirely or substitute them with chocolate chips for a different texture. Make sure to properly grease and flour the pan to prevent sticking, which can be especially important with a fluted tube pan.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a great dessert for gatherings. For a complete meal, consider serving it alongside Ann'S Mashed Potatoes or a fresh fruit salad.
Storage & Reheating
To store leftover Rum Praline Cake, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze the cake by placing it in an airtight container. When ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rum Praline Cake contains roughly 367 calories, with 4g protein, 28g carbohydrates, and 28g fat. It is a good source of dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully. Just ensure it is covered well to maintain its moisture. You can serve it chilled or at room temperature, depending on your preference.
What can I use instead of cooking oil?
If you want a healthier alternative to cooking oil, you can use unsweetened applesauce or melted coconut oil. Both options will keep the cake moist while adding a slight flavor twist. If using applesauce, reduce the amount of liquid in the recipe slightly to maintain the right batter consistency.
Is it possible to make this cake without eggs?
Yes, you can replace the eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes, or use 1/4 cup of applesauce. This substitution works well for keeping the cake's texture intact while making it suitable for vegan diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).