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Easy Rum Cake
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour
- Yield
- 1 Bundt cake, about 12 slices
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Tree Nuts
- Wheat
- Possible Nuts — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Using yellow cake mix, pecans, instant pudding with a buttery glaze and of course - lots of rum!
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Ingredients
- 1 cup chopped pecans or 1 cup chopped walnuts (optional)
- 1 (520 g) package yellow cake mix
- 1 (92 g) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
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Instructions
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Melt butter in saucepan.
Stir in water and sugar
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Keep Cooking
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Notes
This recipes uses nuts but I left them out of the pictured cake due to nut allergies.
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