Easy Rum Cake
Using yellow cake mix, pecans, instant pudding with a buttery glaze and of course – lots of rum!
- Total Time: 1 hour 30 minutes
Ingredients
Units
Scale
- 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
Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
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.
Glaze:
- 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.
Notes
This recipes uses nuts but I left them out of the pictured cake due to nut allergies.
- Prep Time: 30
- Cook Time: 1 hour
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