Prep 15 mins
Cook 1 hr
This uses a yellow cake mix and vanilla pudding. This cake will look as if you slaved for hours to make it...=)
- 1 yellow cake mix
- 3 eggs
- 1⁄2 cup oil
- 1⁄2 cup water
- 1 package vanilla pudding mix
- 1⁄2 cup rum
- 1⁄2 cup chopped pecans
- 1⁄2 cup butter
- 1⁄4 cup rum
- 1 cup sugar
- Preheat oven to 325 degrees F.
- Grease well a bundt cake pan.
- Dust well with flour or cocoa.
- Sprinkle nuts on bottom of pan.
- Mix cake ingredients together.
- Pour batter over pecans.
- Bake for 50-60 minutes.
- Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
- Glaze: Put all ingredients in a sauce pan and heat until boiling.
- Boil for 2 minutes.
- No longer.
- Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
- Let stand for 20 minutes and remove from pan.
I used this basic recipe with 2 improvisions....vodka instead of rum, and pistachio pudding mix instead of vanilla. It made a beautiful cake with a rich pound-cake texture and was delicious!
I used a butter pecan cake mix and this is the best rum cake I have ever had. I am a marketing rep and I make rum cakes for my referral sources and this will definitely be my new recipe. Soooo good!!!!!!!
This was a great cake. My husband and son loved it, especially the glaze. I made two changes. The first change was to use 1 cup of hazelnuts and mix them into the batter and the second change was the type of rum I used. I used some amazing Hazelnut Rum by Rouge. Rouge makes great beer and if you go to their brewery in Oregon, you can buy distilled spirits there. (Rum, Gin and a few others.) This rum gave the cake a "warm" taste and no to much of an alcohol flavor that you sometimes get from other rum cakes. I will be making this again.