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Pecan Caramel Rum Cake on a cake stand

Pecan Caramel Rum Cake

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.
Course Dessert
Cuisine American
Keyword cake, holiday cake, rum cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 611kcal
Author Debs



  • 225 g softened butter
  • 200 g dark brown sugar
  • 60 g light brown sugar
  • 2 tsp vanilla
  • 6 eggs
  • 335 g self raising flour
  • 225 g almond meal
  • 1 tsp cinnamon
  • 125 ml milk
  • 60 ml dark rum

Cream Cheese Icing

  • 500 g cream cheese
  • 100 g softened butter
  • 2 cups icing sugar
  • 2 tsp vanilla
  • 1 tsp rum

To Serve

  • Caramel Sauce
  • 1 cup toasted pecans chopped


  • Pre-heat oven to 350f. and grease and line 2x 8 inch round cake pans.
  • Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with a paddle. Add the eggs one at a time scraping down after each addition. In a separate mixing bowl, mix the flour, ground almonds, and cinnamon together. In a measuring jug mix the vanilla, milk, and rum. Alternate adding the flour mixture and milk mixture into the cake, beginning and ending with the flour.
  • Divide the batter between two 8inch round cake tins. Bake for about 30 minutes or until a skewer comes out clean. Leave on a wire rack to cool for 10 minutes before turning the cake out.

For the Icing

  • Mix all the ingredients together and set aside until the cake is cool enough to ice.

To assemble

  • Split the cakes in half through the centre giving you 4 layers now.
  • Place some of the frosting between each layer of cake before building up the next layer.
  • On the top layer cover the top generously with frosting. Top with the chopped nuts in the centre and drizzle the salted caramel around the outside.