Bacardi Rum Cake From Loren Martin Recipe Recipe

Name: Bacardi Rum Cake From Loren Martin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Minced pecans; 1 x 18.5 ounce yellow cake mix; 1 x 3.75 ounce pkg jello instant Vanilla pudding mix; 4 x Large eggs; 1/2 c. Cool water; 1/2 c. Wesson oil; 1/2 c. Dark rum (80 proof); 1/4 lb Butter; 1/4 c. Water; 1 c. Sugar; 1/2 c. Dark rum (80 proof)

Servings: persons

1 c. Minced pecans
1 x 18.5 ounce yellow cake mix
1 x 3.75 ounce pkg jello instant Vanilla pudding mix
4 x Large eggs
1/2 c. Cool water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)
1/4 lb Butter
1/4 c. Water
1 c. Sugar
1/2 c. Dark rum (80 proof)

1
Sprinkle nuts in bottom of bundt pan.
2
Mix all cake ingredients together.
3
Pour over nuts.
4
Bake 1 hour at 325 F. Cold.
5
Invert on serving plate.
6
Prick top and drizzle and smooth glaze evely over top and sides.
7
Allow cake to absorb glaze.
8
Repeat till glaze is used up.
9
Glaze: Heat butter in sauce pan.
10
Stir in water and sugar.
11
Boil 5 min, stirring constantly.
12
Remove from heat and stir in rum.

1330

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. Minced pecans, 1 x 18.5 ounce yellow cake mix, 1 x 3.75 ounce pkg jello instant Vanilla pudding mix, 4 x Large eggs, and more.

Yes, Bacardi Rum Cake From Loren Martin Recipe 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.

Bacardi Rum Cake From Loren Martin Recipe

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