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Mar 13, 2020

This caramel pecan rum cake is perfectly spiced with cinnamon and layered with silky cream cheese frosting. All drizzled over with caramel sauce and topped with crunchy pecans for ultimate holiday indulgence.

Rum cake is traditionally a Christmas cake that’s baked in a bundt pan and drizzled with a rum butter glaze. This recipe is a little different in that it’s put together in layers and topped with a frosting rather than a glaze. So, it’s my twist on a traditional rum cake, which is usually made from a box mix.

You’ll Need :

1 cup butter
2 cups sugar
4 eggs
3 cups self-rising flour
1 1/4 cups buttermilk
2 teaspoons vanilla
1/2 cup crushed pecan
Additional pecans to place on top of cake


1 box brown sugar
1 cup butter
1/4 teaspoon salt
2/3 cup evaporated milk or condensed milk
1 box confectioners sugar
2 teaspoons vanilla extract

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