#4: Orange Rum Zum Cake

Boy this cake is amazing! The orange rum sauce that it is soaked in makes it tip-top! Yet, it is so light for summer time. I paired it with a glass of Italian White Dry Prosecco. Heaven! I had a mini-vacation in my living room. Try it you won’t be disappointed.


Rum Glaze

  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup sugar
  • 1/4 cup dark rum
  • 1/4 cup fresh orange juice


  1. Heat oven to 350 degrees. Lightly grease and flour a 12-cup bundt pan. Set aside.
  2. Place cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mxing bowl. Blend with an electric mixer on low for 1 minute. Stop, scrape sides, continue mixing on medium for 2 minutes. Pour batter into prepared pan. Place pan in oven.
  3. Bake cake till it springs back when touched gently with a finger, and it starts pulling away from edge of pan, 40 – 50 minutes. Remove pan from oven, when finished baking, and place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto serving platter.
  4. Meanwhile prepare glaze, while cake is cooling. Place butter, sugar, rum and orange juice in smal l saucepan over medium heat. Bring glaze to boil, stirring constantly. Cook for 2 minutes.
  5. Poke holes in top of cake (when it is on the platter) with a long wooden skewer or toothpick. Spoon hot rum glaze over cake and down the sides and middle. Let cool completely before serving.

Store this cake in plastic wrap at room temperature for up to 4 days. Refrigerate up to 1 week. Freeze up to 6 months wrapped in foil.


#2: Pear and Toasted Pecan Buttermilk Cake

I chose this cake because Pears seem to be in season now.  Plus, they were only $.77 a pound at HEB.  I live in Texas and pecans (pee-kans), are very popular here.  I hope you enjoy this cake.  It is on the sweet side and I think pairing it with lightly sweetened whipped cream and tea or coffee will make it that much more enjoyable.


  • 2 cans (15 oz) pear halves, drained, syrup reserved
  • 1 package plain yellow cake mix
  • 1/2 buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup toasted chopped pecans (4 – 5 minutes in a 350 degree oven)



  1. Place rack in center of oven, heat to 350 degrees.  Grease a bundt pan with veg spray or shortening, then dust flour.  Shake out excess, put aside.
  2. Place drained pears in a food processor.  Process until pears are pureed.  Trans puree to small saucepan and place over medium heat.  Cook, sirring, until pear puree is reduced by half its volume., 15 to 20 minutes.  You should have bout 1 cup puree.  Remove from heat and let cool.
  3. Next, place the cake mix, buttermilk, eggs, vanilla and cooled puree in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the mixers, scrape side of bowl, continue mixing on medium speed for 2 minutes.  Fold in pecans.  Pour batter into prepared bundt pan, smoothing top with rubber spatula.
  4. Bake cake until light brown and springs back when lightly pressed with your finger, 30 – 35 minutes.  Remove pan from oven and place on cooling rack for 20 minutes.  Run a long sharp knife along edge of cake and invert onto a serving platter.
  5. Poke holes in top of cake with a tootpick.  Spoon 1 cup of reserved pear syrup on top of cake, allowing it to seep into the holes and drizzle down and into center.  Allow to cool completely 30 minutes more.  Serve!  Makes 16 servings.  
  6. Store covered in plastic wrap at room temp for 1 week.  Freeze, wrapped in aluminum foil up to 6 months. 


Next cake:  Chocolate-Speckled Espresso Angel Food Cake