Duncan Hines Rum Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 (18 ounce) box cake mix
- 1 (3 3/4 ounce) package vanilla instant pudding mix
- 4 eggs
- 1⁄2 cup cold water
- 1⁄2 cup cooking oil
- 1⁄2 cup dark rum
- 1 cup pecans
-
Glaze
- 1⁄8 cup butter
- 1⁄4 cup water
- 1⁄2 cup rum
- 1 cup sugar
directions
- Cake mix type: Duncan Hines without pudding.
- Preheat oven at 325°F.
- Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
- Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
-
For Glaze:
- Cook all together and add rum last.
- Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Questions & Replies
-
Trying this recipe as I somehow misplaced one I’ve used for years. Everything looked good til I got to 1/8 cup butter! Why did I need to google how many tablespoons it is? Yes it’s 2 T which I did the math to find but wanted to second guess myself. Also I will continue with my old proven recipe to pour batter into flouted/Bundt pan and turn cake out onto rimmed cake plate after cooling 15 mins. Then pour glaze over without punching holes in cake.
Reviews
Have any thoughts about this recipe?
Share it with the community!
Tweaks
-
I have made the Rum Nut cake for many years. I am sorry to say I had to quit using the Duncan Hines mixes. The dropped the "Buttery" component and "everything" changed, as far as texture was concerned. Therefore the only thing to do, was to experiment. A mix that says "Moist" works the best. The one things that I am requested from other people, "Bake a Rum Cake." I wish DH would go back to its original formula, but . . .