Aunt Grace's Rum Cake – a delicious recipe with yellow cake, vanilla pudding, eggs, dark rum, water, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cake:.
2
Grease and flour (or Pam) bundt cake pan.
3
Sprinkle chopped pecans around bottom of pan.
4
Whisk together cake and pudding mix.
5
Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
6
Pour batter into pan and bake at 350 for 1 hour.
7
Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
8
Pour glaze over top and let sit for at least one hour (longer is better).
9
Glaze:.
10
Mix together water, sugar and butter in saucepan.
11
Bring to a boil; boil over medium for 5 minutes, stirring constantly.
12
Mixture will become thick and begin to pull away from saucepan.
13
Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
14
Stir vigorously and remove from heat; pour over cake.
867
kcal
Calories
71
g
Fat
33
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix (moist recipe), 1 (3 1/2 ounce) package instant vanilla pudding, 4 eggs, ½ cup dark rum, and more.
Yes, Aunt Grace's Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
