Rum Cake
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A home-kitchen version of rum cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 box butter cake mix
- 1 pkg. vanilla pudding (not instant kind)
- 4 eggs
- 2/3 c. light rum
- 1/3 c. water
- 1/2 c. oil
- 1/2 c. finely chopped pecans
Method
Preheat oven to 325°.
Grease and flour Bundt pan.
In bottom of pan, sprinkle 1/2 cup of chopped pecans.
Mix ingredients together and pour into Bundt pan.
Bake 1 hour.
Remove from oven and while still hot, pour rum glaze over it.
Leave cake in pan for at least 30 minutes to allow glaze to soak in.
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