Rum Cake = Yum Cake

 Rum + Cake ? What could possibly go wrong?

INGREDIENTS:
For the Cake:
1 c. chopped pecans
1 box Duncan Hines Yellow Cake Mix
1 3-3/4 oz. instant vanilla pudding
4 eggs
½ c. cold water
½ c. vegetable oil
½ c. Dark Bacardi Rum

For the Glaze
Begin making the glaze when the cake has 10 minutes left to bake!

¼ lb. butter
¼ c. water
1 c. sugar
½ c. Dark Bacardi Rum

 

DIRECTIONS:
Preheat oven to 325 degrees.
Generously grease a 10” tube pan or 12 c. Bundt pan. Sprinkle nuts around bottom of pan. Mix all cake ingredients together at medium speed on your mixer until well-blended.
Pour batter into prepared pan and bake for 1 hour.
Remove pan from oven, and let cool for 5 minutes.
While still in pan, pour glaze over cake, and allow it to cool completely. At first it will seem as though the cake can’t possible absorb the amount of glaze used, but it will!
Invert onto serving plate and enjoy!

GLAZE
Melt butter. Stir in water and sugar and boil 5 minutes, stirring constantly.
Add rum and stir vigorously.
Pour over cake.

Rum Cake
If it doesn’t look like this, finish the Rum & start over…

 

Tia Rowland — Berkshire Hathaway Home Services 626.685.1114
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