Rum Cake

7 ingredients
11 steps

Ingredients

  • 1 c. pecans or walnuts, chopped
  • 1 (18 1/2 oz.) pkg. yellow cake mix*
  • 1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
  • 1/2 c. cold water
  • 4 eggs
  • 1/2 c. Wesson oil
  • 1/2 c. Bacardi dark rum (80 proof)

Directions

  1. 1
    Preheat oven to 325°.
  2. 2
    Grease and flour 10-inch tube or 12-cup Bundt pan.
  3. 3
    Sprinkle nuts over bottom of pan.
  4. 4
    Mix all cake ingredients together.
  5. 5
    Pour batter over nuts.
  6. 6
    Bake 1 hour.
  7. 7
    Cool. Invert on serving plate.
  8. 8
    Prick top.
  9. 9
    Spoon and brush glaze evenly over top and sides.
  10. 10
    Allow cake to absorb glaze.
  11. 11
    Repeat until glaze is used up.

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