rum cake

Name: Rum Cake
Prep time: 1 h
Cook time: 1 h
Yield: 12
Cuisine: Greek
Ingredients: 1/2 cup(s) pecans, chopped; 1 - 18 1/2 oz pachage duncan hines yellow cake mix; 1 - 3 1/4 oz package instant vanilla pudding; 4 - eggs; 1/2 cup(s) cold water; 1/2 cup(s) vegetable oil; 1/2 cup(s) bacardi light rum; - glaze; 1/4 pound(s) butter; 1/4 cup(s) water; 1 cup(s) sugar; 1/4 cup(s) bacardi light rum

(2 RATINGS)

85 Pinches

Wayne Jeseritz

Maplewood, MN

Updated on Apr 2, 2011

I got this recipe from a former co worker. It is a very delicious cake.

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prep time 1 Hr

cook time 1 Hr

method Bake

yield 12 - 16

Ingredients

1/2 cup pecans, chopped
1 - 18 1/2 oz pachage duncan hines yellow cake mix
1 - 3 1/4 oz package instant vanilla pudding
4 - eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup bacardi light rum
- glaze
1/4 pound butter
1/4 cup water
1 cup sugar
1/4 cup bacardi light rum

How To Make rum cake

Step 1

Preheat oven to 325 degrees.

Step 2

Sprinkle pecans over bottom of greased bundt pan
Step 3

Mix all cake ingredients listed above together. Pour batter over pecans.
Step 4

Bake 1 hour in 325 degree oven. Cool in pan for 10 minutes. Prick cake with fork and drizzle with all glaze. Let cake sit in pan until all glaze is absorbed and cake is completely cool.
Step 5

Glaze
Step 6

Melt 1/4 pound butter in sauce pan. Stir in 1/4 cup water and 1 cup sugar. Bring to a boil for one minute. Keep stirring and lower heat so it doesn't boil over......watch carefully. Remove from heat and add 1/4 cup light rum. Drizzle over cake.
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