Looking to make a delicious and decadent rum cake but don’t have a bundt pan on hand? Don’t worry, we’ve got you covered. While a bundt pan is the traditional vessel for making rum cake, it’s not the only option. In this article, we’ll explore different methods and tips for making a mouthwatering rum cake without a bundt pan. So grab your ingredients and let’s get baking!
Ingredients:
- 1 cup chopped pecans
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup rum
Instructions:
- Preheat your oven to 325°F (165°C).
- Sprinkle the pecans evenly on the bottom of a greased 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, and rum. Beat for 2 minutes on medium speed.
- Pour the batter over the pecans in the prepared pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before inverting onto a serving platter.
Nutritional Information:
Serving Size: 1 slice
Calories: 380
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 390mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugar: 28g
Protein: 4g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
Equipment:
- 9×13 inch baking pan
- Mixing bowl
- Mixer
- Measuring cups and spoons
- Toothpick
Serving Suggestions:
Serve this delicious rum cake with whipped cream or a scoop of vanilla ice cream. It also pairs well with a hot cup of coffee or tea.
Variations:
- For a chocolate twist, use a chocolate cake mix instead of yellow.
- Try adding different types of nuts, such as walnuts or almonds.
- For a boozy kick, add extra rum to the batter or drizzle it over the top of the cake before serving.
Substitutions:
- If you don’t have instant vanilla pudding mix, you can use cook-and-serve pudding instead.
- Replace the oil with melted butter for a richer flavor.
- For a non-alcoholic version, substitute the rum with apple juice or another fruit juice.
Storage:
Store leftover rum cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Tips:
- Make sure to grease the baking pan well to prevent the cake from sticking.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter to prevent it from falling apart.
- For an extra special touch, sprinkle the top of the cake with powdered sugar or drizzle with a glaze made from powdered sugar and rum.
Notes:
If you’re using a different size or shape of baking pan, adjust the baking time accordingly. For example, a 9×9 inch square pan may require less baking time than a 9×13 inch pan.
Frequently Asked Questions:
Can I make this cake without nuts?
Yes, you can omit the pecans or substitute them with another type of nut, such as almonds or walnuts.
Can I use a different type of alcohol?
While rum is the traditional choice for rum cake, you can experiment with different types of alcohol, such as bourbon or brandy, for a unique flavor.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
Final Thoughts:
Overall, making a delicious and moist rum cake without a bundt pan is a breeze with this recipe. With just a few simple ingredients and easy-to-follow instructions, you can impress your guests with a mouthwatering dessert that’s perfect for any occasion. So go ahead and give it a try – we guarantee you won’t be disappointed!