Rum Cake

O.K., one more post and then I’m done for the night. I just made a couple of rum cakes, one for the church bazaar and one to take to Pigeon Forge for the Mayhew/Mayhew/Harbin family weekend. I am not a baker so I’m  just full of myself that they turned out so pretty. I posted the recipe a while ago, but here it is again. I use one of those silicone bundt pans so it’s really idiot proof. Enjoy.

DSCN0331Easy Rum Cake

1 teaspoon melted butter

1/4 cup white sugar

1/4 cup chopped pecans

1 package yellow cake mix

1 3/5-ounce package instant French vanilla pudding

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

4 eggs


1/4 cup butter

1/2 cup white sugar

1/8 cup water

1/8 cup rum

Preheat the oven to 350 degrees. Coat the bundt pan with 1 tablespoon of melted butter. Sprinkle 1/4 cup sugar and finely chopped pecans so they coat the pan.

In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and four eggs. Mix until smooth and well blended. Spread evenly in the bundt pan and bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.

Melt 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum in a saucepan over medium heat. Bring to a boil and then remove from heat. Poke holes in the bottom of a cake (I use a wooden spoon handle). Pour glaze over hot cake. Allow the cake to cool completely before removing it from the pan.

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