Christine's Quick Rum Cake
11 ingredients
9 steps
Ingredients
- 1 cup pecans, chopped
- 1 (18 1/2 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package French vanilla instant pudding
- 12 cup water
- 12 cup Crisco cooking oil
- 12 cup dry light rum
- 4 large eggs
- 12 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 14 cup water
- 2 ounces dry light rum
Directions
-
1Sprinkle nuts on the bottom of a greased Bundt pan.
-
2Mix together cake mix, pudding mix, water, oil, and rum.
-
3Beat in eggs one at a time.
-
4Pour batter into pan and bake 1 hour at 325 F (preheated).
-
5Let cool.
-
6For the sauce, boil butter, sugar, water,and rum together in a saucepan.
-
7Pour over the cake while still in the pan.
-
8This will soak into the cake.
-
9Let cake cool completely before removing from pan.
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