Recipes

Rum Cake

Shannon Walz

Rum Cake

Shannon Walz

icon bundt cakes“A popular holiday potluck favorite.”

icon bundt cakes“A popular holiday potluck favorite.”

Ingredients

  • Cake:
    • 1/2 c chopped pecans
    • 1 pkg Duncan Hines Golden Butter Cake Mix
    • 1 – 3/4 oz pkg French Vanilla instant pudding mix
    • 1/2 c rum
    • 1/2 c water
    • 1/2 c vegetable oil
    • 4 eggs
  • Rum Syrup:
    • 1 c sugar
    • 1/4 c butter
    • 1/4 c rum
    • 1/4 c water

Directions

  1. Preheat oven to 325.
  2. Butter and flour a bundt pan. Place the chopped pecans into the bottom of the bundt pan.
  3. In a large bowl or mixer, thoroughly mix together the remaining cake ingredients. Pour batter into the bundt pan and bake for 50-60 minutes.
  4. When the cake is nearly done (about 10-15 minutes before done), make the syrup.  In a sauce pan, place the syrup ingredients and bring to a boil. Boil for 1-2 minutes until a syrup forms.
  5. Remove cake from the oven, and pour the syrup over the warm cake while still in the pan (the cake will shrivel up). Allow the cake to cool completely before removing from the pan.
  6. Enjoy!
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