Kahlua Cake

By á-42919

Ingredients

• Glaze:
• 1/2 cup lightly packed brown sugar
• 1/2 cup finely chopped pecans
• 1 box yellow cake mix
• 1 (3.4 oz.) package vanilla cook-and-serve pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup canola oil
• 1/2 cup dark rum (or Kahlua)
• 3/4 cup (1 1/2 sticks) butter
• 1 1/2 cups sugar
• 1/4 cup water
• 3/4 cups dark rum (or Kahlua)

Details

Servings 1
Adapted from bakeat350.blogspot.com

Preparation

Step 1

This cake in fantastic. I'm not sure of it's the booze, or the brown sugar pecans on the top, or the one and a half sticks of butter that are melted and poured over the cake after it bakes, or what. The combination of it all is magical.

1 box yellow cake mix

1 (3.4 oz.) package vanilla cook-and-serve pudding mix

Preheat oven to 325. Thoroughly grease a Bundt pan. Sprinkle the brown sugar and pecans in the bottom of the pan.

In a bowl of an electric mixer, beat the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined.

Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.

When the cake has about 10 minutes to go, make the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add the water and bring to a boil. Boil for 4-5 minutes, or until thick.

Turn off the heat and add the rum. Turn the heat back on and cook for 1 minute more.

Let the cake sit for a couple of hours to make sure it's really moist and rummy...or Kahlua-y in my case.