Rum-Nut Pudding Cake

13 ingredients
14 steps

Ingredients

  • Cake
  • 1/2 cup chopped pecans, toasted
  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/3 cup rum
  • Rum Sauce
  • 1 cup sugar
  • 1/2 cup butter
  • 1/4 cup water
  • 1/2 cup rum

Directions

  1. 1
    Cake: Preheat oven to 350F.
  2. 2
    Sprinkle pecans onto bottom of greased 9-inch fluted tube pan; set aside.
  3. 3
    Beat cake mix, dry pudding mix, eggs, water, oil and rum in large bowl with electric mixer on medium speed until well blended.
  4. 4
    Pour into prepared pan.
  5. 5
    Bake 50 min.
  6. 6
    or until toothpick inserted near centre comes out clean.
  7. 7
    Cool slightly.
  8. 8
    Rum Sauce: Place sugar, butter and water in medium saucepan.
  9. 9
    Bring to boil on medium heat, stirring frequently.
  10. 10
    Boil 5 min.
  11. 11
    Remove from heat; gradually stir in rum.
  12. 12
    Remove cake from pan to serving plate.
  13. 13
    Pierce cake with fork or wooden skewer at 1/2-inch intervals.
  14. 14
    Pour warm Rum Sauce over cake just before serving.

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