rum cake--bundt
(1 rating)
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This is a good recipe for a dessert that can be frozen and saved or eaten immediately! You can use rum flavoring or fresh rum. If you decide to freeze it, don't glaze it until it's thawed.
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(1 rating)
yield
10 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For rum cake--bundt
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1 cchopped pecans, walnuts or almonds
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1 pkgyellow cake mix (one without pudding)
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1 pkg(3 3.4 oz. size) instant vanilla pudding
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4eggs
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1/2 cvegetable oil
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2 Tbsprum flavoring
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for glaze: 1/2 stick butter, melted; 1/8 cup water; 1/2 cup sugar; 1 tsp. rum.
How To Make rum cake--bundt
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1Preheat oven to 325 degrees. Grease & flour a bundt pan.
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2Sprinkle nuts over bottom of greased pan. Mix cake batter of cake mix, dry pudding mix, eggs, oil & rum.
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3Pour batter over nuts. Bake 1 hour at 325. Invert. Prick top and sides. Dizzle the following glaze over all: 1/2 stick butter (melted), 1/8 cup water, 1/2 cup sugar and 1 tsp. rum flavoring.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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