Rum Cake

Name: Rum Cake
Cuisine: American
Ingredients: 1 box Yellow cake mix; 1 box 3.5 oz vanilla pudding mix, instant; 4 large Eggs; 1/2 cup Milk; 1/2 cup Canola Oil; 1/2 cup Rum; 1 cup Pecans, chopped; 3 tbsp Light Brown Sugar; 1 stick Butter; 1/4 cup Water; 1 1/2 cup Sugar; 1/2 cup Rum

racingmom @cook_3750207

Wanted to try baking with rum brought back from the Bahamas.

racingmom @cook_3750207

Wanted to try baking with rum brought back from the Bahamas.

Saved

Ingredients

1 boxYellow cake mix
1 box3.5 oz vanilla pudding mix, instant
4 largeEggs
1/2 cupMilk
1/2 cupCanola Oil
1/2 cupRum
1 cupPecans, chopped
3 tbspLight Brown Sugar
Glaze
1 stickButter
1/4 cupWater
1 1/2 cupSugar
1/2 cupRum

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Steps

1

Grease and flour bundt cake pan.
2

Preheat oven to 325°F.
3

Sprinkle pecans in bottom of bundt pan.
4

Sprinkle brown sugar over pecans.
5

Mix the cake mix, dry pudding mix, eggs, oil, milk, and rum until smooth.
6

Pour cake mix on tip of pecans and brown sugar. Smooth the top.
7

Bake 50 to 60 minutes.
8

While cake is baking, make the glaze. Starting with the butter, sugar, water in a medium saucepan.
9

Bring glaze mixture to a boil and boil for 5 minutes. Stir constantly.
10

Remove pan from heat and add rum.
11

Stir in rum and reheat 1 minute on the stove.
12

When cake is done, use a fork to gently poke holes in the cake.
13

Drizzle about 1/3 of glaze on top of the cake while it is in the pan. Let rest for 10 minutes in the pan.
14

Invert the cake onto a serving plate and poke small holes in the top of the cake with a folk, gently.
15

Slowly drizzle the remaining glaze over the cake. Wait a minute between applications to let the glaze soak in.
16

Allow to cool to room temperature before serving to let glaze soak in.