EASY RUM CAKE

Photo by Cecelia H.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • CAKE:

  • 1

    cup chopped pecans

  • 1

    package (18 1/4 ounces) yellow cake mix

  • 1

    package (4-serving size) vanilla

  • instant pudding mix

  • 4

    eggs

  • 1

    cup water

  • 1/2

    cup (1 stick) butter, softened

  • 2

    tablespoons McCormick® Imitation Rum Extract

  • GLAZE:

  • 1/2

    cup sugar

  • 1/4

    cup (1/2 stick) butter

  • 2

    tablespoons water

  • 1/2

    teaspoon McCormick® Imitation

  • Rum Extract

Directions

1. Preheat oven to 325°F. Sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan. 2. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes. 3. Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.

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