Birthday Buttered Rum Cake – #BundtBakers

This month’s “Everybody’s Birthday!” themed Bundt Bakers, hosted by Sue of A Palatable Pastime, really started me thinking about I choose to celebrate birthdays in 2017. I’m not just talking about my birthday either; I’m talking about everyone else’s as well.

This year, I’ve decided that I am taking a break from sending homemade birthday cards to everyone that I know. Quite frankly, the list of recipients has become way too long, and most of the people on the dreaded list aren’t even my friends. Instead, they are children of friends or acquaintances, who I neither really know nor care a flying fig about.

It gets a little ridiculous when you want to send a card to one person, but end up having to send cards to five people. Then there are those friends who I have known for years but don’t actually see or spend time with anymore.

Why do I feel like I need to send these people a card to celebrate their special day? Why can’t a Facebook “Happy Birthday! Balloon Emoji” suffice? Why can’t the annual Christmas card with Brenna plastered all over the front be enough? Well, ya know what? This year it will be. This year is the year that I say “No,” or rather “Hell no.”

If I see you on your birthday, then maybe you’ll get a card, maybe you’ll even get a cake, or perhaps maybe I’ll just say, “Hey there. Happy Birthday. I don’t have a card or a gift for you, but I still hope you have a happy, happy, happy day!”

If you are reading this and you are close friends with me, I’m sorry if this post offends you.

If you are one of the people who I have grown apart from in the past few years, well, I’m sorry about that too. Life happens.

If you have one or more children who have a received a card from me in the past, well, once again, I’m sorry. Chances are they have no idea who the person is that sent them the card anyway. I think they’ll live.

Consider this post my way of saying, “Happy Birthday!” Translation: This is your birthday card! Now let’s eat some cake!

Ingredients:

Cake:

  • 2 1/2 Cups All-Purpose Flour
  • 1 1/2 Cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 (3.4-oz.) Box Vanilla Instant Pudding & Pie Filling
  • 4 Eggs
  • 1/2 Cup Water
  • 1/2 Cup Canola Oil
  • 1/2 Cup Spiced Rum
  • 1 Tablespoon Vanilla

Glaze:

  • 1/2 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1/4 Cup Water
  • Pinch of Kosher Salt
  • 1/2 Cup Spiced Rum
  • 1 Teaspoon Vanilla
  • Powdered Sugar (Optional)

Directions:

Cake:

  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Place all of the cake ingredients into a large mixing bowl and mix on medium speed for two minutes.
  4. Pour the cake batter into the prepared Bundt pan.
  5. Bake for 1 hour.
  6. Allow the cake to cool for 15 minutes before inverting onto a cake plate.
  7. Use a toothpick to prick holes into the entire cake; set aside.

Glaze:

  1. Melt the butter in a medium saute pan over high heat.
  2. When the butter is melted, add the water, sugar, and pinch of salt.
  3. Stir constantly for 5 minutes.
  4. Remove the pan from the heat and very slowly add the rum and vanilla.
  5. Stir until well combined and then brush or spoon onto the Bundt cake.
  6. Dust with powdered sugar if desired.

Suggestions:

  • I didn’t have canola oil in my pantry when baking this cake, so I added olive oil instead. You can replace the oil in this cake with whichever oil you prefer but I think the next time I make this cake I will replace the oil with melted butter for even more delicious butter flavoring.
  • Check the cake after 45 minutes of baking to see if the top is browning too quickly. If it is, tent the cake with a piece of tin foil.
  • This cake is best served warm. The glaze will harden overnight and not look as pretty as when you first spooned or brushed it on. If you are not serving this cake right away, you may want to dust it with powdered sugar before serving.

Improvements:

  • Add 1-cup of chopped walnuts, pecans, or almonds to the bottom of the Bundt pan and then cover them with the cake batter.
  • Use pineapple juice in lieu of water in this recipe.
  • Use this gorgeous Nordic Ware 70th Anniversary Crown Bundt Pan to make your next Bundt cake.Nordic Ware 70th Anniversary Crown Bundt® Pan
  • This Better Batter Whisk makes whisking cake batter a breeze.

Sur La Table® Better Batter Whisk

Birthday Buttered Rum Cake – #BundtBakers

Birthday Buttered Rum Cake – #BundtBakers

Ingredients:

    Cake:
  • 2 1/2 Cups All-Purpose Flour
  • 1 1/2 Cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 (3.4-oz.) Box Vanilla Instant Pudding & Pie Filling
  • 4 Eggs
  • 1/2 Cup Water
  • 1/2 Cup Canola Oil
  • 1/2 Cup Spiced Rum
  • 1 Tablespoon Vanilla
  • Glaze:
  • 1/2 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1/4 Cup Water
  • Pinch of Kosher Salt
  • 1/2 Cup Spiced Rum
  • 1 Teaspoon Vanilla
  • Powdered Sugar (Optional)

Directions:

    Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Place all of the cake ingredients into a large mixing bowl and mix on medium speed for two minutes.
  4. Pour the cake batter into the prepared Bundt pan.
  5. Bake for 1 hour.
  6. Allow the cake to cool for 15 minutes before inverting onto a cake plate.
  7. Use a toothpick to prick holes into the entire cake; set aside.
  8. Glaze:
  9. Melt the butter in a medium saute pan over high heat.
  10. When the butter is melted, add the water, sugar, and pinch of salt.
  11. Stir constantly for 5 minutes.
  12. Remove the pan from the heat and very slowly add the rum and vanilla.
  13. Stir until well combined and then brush or spoon onto the Bundt cake.
  14. Dust with powdered sugar if desired.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:




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  • Wendy Klik

    Great minds Colleen….That hot buttered rum is quite popular around here.

    • It could quickly become one of my favorites! Although, I do think it tastes best right out of the oven!

  • Sarah ‘n Spice

    Ha! Totally get you on the birthday card thing. I need that cake and that AMAZING bundt pan!

    • Thanks Sarah…I picked it up at HomeGoods after Christmas for $10…I couldn’t pass it up!

  • Diego Granados

    I love your pictures, they are so cute!!

  • Beautiful cake! Perfect for Mardi Gras too.

    • Thank’s Julie and you’re right…I may need to make it again!

  • You had me from the title with two of my favorite things – butter and rum. I can’t wait to try this one out!

  • Lol I love this! I have never send out a card but trust me the facebook thing is good enough nowadays! I will come back to this post on my birthday and pretend you made this cake for me xp lol

  • Tia

    Nothing beats a homemade card but I do understand how time consuming this can be. I used to send homemade cards for the holidays but resorted to emails and text message recently. I do want to get in the habit of staying connected the old fashion way again though.

    This cake looks delish. I would love to try this on my birthday but since its too far away, I may have to try it sooner.

  • Jeffrey E. Segura

    I agree with the home made cards , they do get frustrating and hard to keep up with. I say happy birthday in person or make a call, for closer relatives and friends I usually get gifts. This cake thing would be cool to do too

    • I simply don’t have the time to keep up…yet I still feel guilty!

  • My birthday is coming up! I will have to consider this as a treat to myself!

  • Lauren Everson

    I don’t personally know you, so I can laugh at this post. But good for you! A hug and a “Happy Birthday” is plenty. And maybe a slice of this cake. 🙂

  • All That’s Left Are The Crumbs

    That’s my idea of the perfect cake. And I love that you have made 2017 the year that you gave yourself permission to say no to those things are suck time from your life.

  • I’ve never seen such an intricate bundt pan, I want to buy it for my grandmother, she has an old very traditional one that she loves to use for pound cakes.

    • It is a pretty one…it’s actually Christmas trees. I always look at HomeGoods for new Bundt pans…you can usually find them there for a great price!