Rum Cake
Contributed byHeather Phalen
Ingredients
- 1 cup chopped pecans
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix (6 serving size)
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1 cup dark rum (divided)
- 1 stick butter
- 1/4 cup water
- 1 cup sugar
Yield: 24 Servings
Prep Time: 30 minutes
Cook Time: 1 hour
Instructions
Preheat oven to 325°. Grease and flour a bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, pudding mix, eggs, oil, water and 1/2 cup rum. Pour over nuts. Bake 1 hour. Invert cake on cooling rack and let cool. Put cake on plate and prick with a fork. Drizzle glaze over cake.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
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