Rum Cake

Rum Cake

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Bryson Hatfield

By
@brysonhatfield

I came across this recipe on the back of a box of Rum Extract from McCormick several months ago. I made it for a Christmas dinner and it recieved rave reviews. However, if you're looking for a more adult like cake, skip the extract and add real rum about 1/2 cup to cake and icing.

Rating:

★★★★★ 1 vote

Ingredients

  • 1 pkg
    yellow cake mix
  • 1 pkg
    vanilla instant pudding
  • 4 large
    eggs
  • 1 c
    water
  • 1 stick
    butter or margarine, softened
  • 2 Tbsp
    mccormick brand imitation rum extract
  • 1 c
    chopped pecans
  • ICING

  • 1/2 c
    granulated sugar
  • 1/2 stick
    butter or margarine
  • 2 Tbsp
    water
  • 1/2 tsp
    mccormick brand imitation rum extract

How to Make Rum Cake

Step-by-Step

  1. Preheat oven to 350 degrees. Grease and flour a 10 inch tube or bundt pan. Line bottom of pan with chopped pecans. Beat all ingredients for cake until smooth. Pour into pan. Bake for 1 hour; cool for 15 minutes.
  2. Gradually bring sugar, butter and water to a medium boil, stirring constantly. Boil 1 minute. Stir in extract; spoon or brush over slightly cooled cake.

Printable Recipe Card

About Rum Cake

Course/Dish: Cakes



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