Rum Cake

8 ingredients
7 steps

Ingredients

  • 1 pkg. Duncan Hines butter golden cake mix
  • 1 small pkg. vanilla instant pudding
  • 1/2 c. light rum
  • 1/2 c. water
  • 1/2 c. Crisco oil
  • 4 eggs
  • 1 c. chopped pecans
  • maraschino cherries (about 10), cut in half

Directions

  1. 1
    Spray Bundt cake pan.
  2. 2
    Crumble pecans onto bottom of pan, followed by maraschino cherry halves.
  3. 3
    Mix rest of ingredients with electric mixer for 2 minutes.
  4. 4
    Pour into Bundt cake pan with the pecans and cherries in the bottom.
  5. 5
    Bake at 325° for 50 to 60 minutes.
  6. 6
    Remove cake from oven and while still hot, pour Rum Glaze over cake.
  7. 7
    Leave in pan 30 minutes.

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