Rum Cake

By JanetLynn198

Ingredients

• Glaze:
• 1/2 cup chopped pecans
• 1 box yellow cake mix without pudding in it
• 1/2 cup light rum
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs room temperature
• 1 small box instant vanilla pudding
• 1 cup sugar
• 1 stick butter
• 1/2 cup light rum

Details

Servings 12
Preparation time 90mins
Cooking time 150mins
Adapted from MixingBowl.com

Preparation

Step 1

1. Grease and flour a bunt pan. Sprinkle pecans in the bottom of the pan. Put remaining ingredients in a mixing bowl. Mix 2 mins.

2. Bake at 325F for 50-60 mins. DO NOT OVERBAKE.

3. Meanwhile, make rum glaze by putting sugar, butter and rum in a saucepan and bring to a boil. Boil for 2 mins.

4. When cake is done baking, pierce with a meat fork. Pour the entire pan of glaze over the top very slowly. It will seem like there is too much glaze for the cake, but be patient. It will take it all. Let the cake sit on a wire rack for 30 mins to absorb the glaze. Turn over onto a serving tray and let cool for an hour.