Rum Cake

Name: Rum Cake
Ingredients: 1 (18.25 oz.) pkg. Duncan Hines butter cake mix; 1 (3 oz.) pkg. instant pudding mix; 1/2 c. Crisco oil; 4 eggs; 1/2 c. water; 1/2 c. rum (or eliminate water and use 1 c. apricot nectar); 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. salt; 1 c. chopped pecans; 1/2 c. coconut; 2 Tbsp. chopped nuts; 2 Tbsp. chopped coconut

13 ingredients

5 steps

Ingredients

1 (18.25 oz.) pkg. Duncan Hines butter cake mix
1 (3 oz.) pkg. instant pudding mix
1/2 c. Crisco oil
4 eggs
1/2 c. water
1/2 c. rum (or eliminate water and use 1 c. apricot nectar)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 c. chopped pecans
1/2 c. coconut
2 Tbsp. chopped nuts
2 Tbsp. chopped coconut

Directions

1

Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut.
2

Grease Bundt pan and dust with sugar.
3

In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut.
4

Pour cake mix into pan.
5

Bake for 1 hour at 325°. Cool 5 minutes and turn out on plate and glaze.