Loren's Rum Cake

11 ingredients
13 steps

Ingredients

  • 1 cup pecans chopped
  • 18.5 ounces cake mix, yellow
  • 3.75 ounces instant pudding mix vanilla
  • 4 large eggs
  • 1/2 cup water cold
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum (80 proof)
  • 1/4 pound butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum (80 proof)

Directions

  1. 1
    Cake: Sprinkle nuts in bottom of bundt pan.
  2. 2
    Mix all cake ingredients together.
  3. 3
    Pour over nuts.
  4. 4
    Bake 1 hour at 325F (160C).
  5. 5
    Cool.
  6. 6
    Invert on serving plate.
  7. 7
    Prick top and drizzle and smooth glaze evely over top and sides.
  8. 8
    Allow cake to absorb glaze.
  9. 9
    Repeat until glaze is used up.
  10. 10
    Glaze: Melt butter in sauce pan.
  11. 11
    Stir in water and sugar.
  12. 12
    Boil 5 minutes, stirring constantly.
  13. 13
    Remove from heat and stir in rum.

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