Irrestible Rum Cake
11 ingredients
13 steps
Ingredients
- 1 cup pecans or 1 cup walnuts, chopped
- 1 (18 1/2 ounce) package yellow cake mix
- 1 (3 3/4 ounce) packagejello vanilla instant pudding
- 4 eggs
- 12 cup cold water
- 12 cup cooking oil
- 12 cup bacardi amber rum
- 12 cup butter
- 14 cup water
- 1 cup granulated sugar
- 12 cup bacardi amber rum
Directions
-
1Preheart oven to 325F Grease tube or Bundt pan.
-
2Sprinkle nuts on bottom.
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3Mix all cake ingredients.
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4Pour batter over nuts.
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5Bake 1 hour.
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6Cool, invert on serving plate.
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7Prick top and sides.
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8Pour glaze over cake and allow it to absorb all the glaze.
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9GLAZE: Melt butter in pan.
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10Sir in water and sugar.
-
11Boil for 5 minutes, stirring constantly.
-
12Remove from heat; stir in rum.
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13Top run cake with whipped cream.
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