Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

From the book, Paula Deen and Friends.

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
  3. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
  4. Add the eggs one at a time, beating well after each addition.
  5. Evenly distribute the pecans in the bottom of prepared bundt pan.
  6. Pour the batter on top of the pecans.
  7. Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
  8. Do not remove the cake from pan.
  9. Make the rum syrup:.
  10. In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
  11. With a fork, make holes in the top of the cake.
  12. Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
  13. Invert the pan onto a serving plate.
  14. Allow it to sit for several minutes.
  15. The cake will loosen from the pan.

Reviews

(1)
Most Helpful

This was an excellent recipe. The Rum Syrup was almost too sweet. so, I think I'll try it with only half the sugar next time. Also, although it was moist, I think undercooking it by about 5 or 10 minutes would make it ooey gooey moist. I love pecans. So, I double the portion of chopped pecans, it was awesome!!!

recipefinder September 21, 2007

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