Name: Mango Rum Cake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 20 serving(s)
Ingredients: 1 yellow cake mix; 4 eggs; 1/4 cup orange juice; 1/2 cup oil (Crisco or vegetable); 1/2 cup mango rum; 1 package instant vanilla pudding; 1/2 cup pecans, roasted; 1/2 cup white sugar; 1/4 cup butter; 1/4 cup rum

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Recipe by Wendy Ross

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a light cake ideal when company comes over

Ready In:: 55mins
Serves:
Units:

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ingredients

Batter
1 yellow cake mix
4 eggs
¹⁄₄ cup orange juice
¹⁄₂ cup oil (Crisco or vegetable)
¹⁄₂ cup mango rum
1 package instant vanilla pudding
¹⁄₂ cup pecans, roasted
Glaze
¹⁄₂ cup white sugar
¹⁄₄ cup butter
¹⁄₄ cup rum

directions

Mix all ingredients, beat 5 minutes.
Grease pan and coat with flour to prevent cake sticking to sides of pan.
Place roasted pecans in bottom of the pan, then pour in the batter.
Bake 50- 60 minutes in 350° F. In tube pan.
(Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
Glaze: Bring to boil.
Boil 3 minutes.
Remove cake from pan as soon as it come from the oven.
Spoon glaze over cake.
I pierce the cake with a knitting needle to let the glaze seep into the cake.

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