Holiday Butter-Pecan Rum Cake
1 pkg(18 1/4 ounces) yellow cake mix
1 pkg(3 1/2 ounces) instant vanilla pudding mix
1/2 c(1 stick) butter, softened
2 Tbspmccormick imitation rum extract
1 cchopped pecans
BUTTER RUM GLAZE
1/2 tspmccormick imitation rum extract
How to Make Holiday Butter-Pecan Rum Cake
- BEAT all ingredients, except pecans and glaze, in a large bowl with on low just to moisten. Beat on medium 4 minutes. Grease and flour 12-cup bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.
- BAKE in 325 degrees F oven for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
- MEANWHILE, prepare glaze by mixing sugar, butter and water stirring constantly in saucepan. Bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in rum extract.
- Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
1/2 tsp rum extract= 1 tbsp light rum
1 1/2 tsp extract= 1 tbsp dark rum