Rum Cake

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. 1
    Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut.
  2. 2
    Grease Bundt pan and dust with sugar.
  3. 3
    In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut.
  4. 4
    Pour cake mix into pan.
  5. 5
    Bake for 1 hour at 325°. Cool 5 minutes and turn out on plate and glaze.

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