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Double Rum Cake

Double Rum Cake created by recipefinder

From the book, Paula Deen and Friends.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325.
  • Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
  • Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
  • Add the eggs one at a time, beating well after each addition.
  • Evenly distribute the pecans in the bottom of prepared bundt pan.
  • Pour the batter on top of the pecans.
  • Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
  • Do not remove the cake from pan.
  • Make the rum syrup:

  • In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
  • With a fork, make holes in the top of the cake.
  • Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
  • Invert the pan onto a serving plate.
  • Allow it to sit for several minutes.
  • The cake will loosen from the pan.
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RECIPE MADE WITH LOVE BY

@Recipe Junkie
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@Recipe Junkie
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"From the book, Paula Deen and Friends."
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  1. recipefinder
    Double Rum Cake Created by recipefinder
    Reply
  2. recipefinder
    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!!!
    Reply
  3. Recipe Junkie
    From the book, Paula Deen and Friends.
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