Gold Rum And Nut Cake – a delicious recipe with pecans, vanilla instant pudding, water cold, cake mix, eggs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.
2
In a large mixing bowl combine cake mix, pudding mix, eggs, BACARDI(R) Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts.
3
Bake 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
4
Melt butter in saucepan. Stir in sugar, water and BACARDI(R) Gold Rum.
5
Boil 5 minutes, stirring constantly. Remove from heat.
6
Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze.
966
kcal
Calories
70
g
Fat
58
g
Carbs
18
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 12 ingredients. The key ingredients include: 1 cup pecans chopped or walnuts, 3 1/2 ounces vanilla instant pudding mix 1 package, 1/2 cup BACARDI(R) Gold Rum, 1/2 cup water cold, and more.
Yes, Gold Rum And Nut 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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