Carla's Rum Cake – a delicious recipe with cake mix, eggs, rum, water, oil, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Grease and flour a bunbt pan.
3
2.
4
Put chopped pecans in bottom of pan, of if you choose, you can add pecans to the batter.
5
3.
6
Put all ingredients in a bowl and mix with a spoon.
7
4.
8
Pour cake batter into bunbt pan.
9
5.
10
Bake at 325 degrees oven for one hour.
11
6.
12
While cake is baking, bring to boil and remove from fire:.
13
1 stick of unsalted butter, 1/4 cup spiced rum, 1/4 cup water, and 1 cup of sugar.
14
7.
15
When cake come out of oven, pour 1/3 glaze on cake while it is still in the pan, let soak inches Repeat.
16
8.
17
Remove cake from pan, turn over onto serving platter, and pour rest of glaze on top of cake.
18
9.
19
Freezes great!
668
kcal
Calories
60
g
Fat
8
g
Carbs
15
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 ounce) Duncan Hines yellow cake mix (not butter), 1 (3 1/2 ounce) package French vanilla instant pudding, 4 eggs, ½ cup spiced rum (I use Captain Morgan's Spiced Rum), and more.
Yes, Carla'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.
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