My Mother's Rum Cake! Recipe

Name: My Mother's Rum Cake!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) pecans, chopped; 1/2 cup (125 ml) light rum; 1/2 cup (125 ml) water; 1/2 cup (125 ml) vegetable oil; 4 eggs; 1 pkg. Betty Crocker Yellow Cake Mix with Pudding; 1 pkg. instant vanilla pudding; 1 cup (225 ml) granulated sugar; 1 stick butter; 1/2 cup (125 ml) light rum

Servings: persons

1/2 cup (125 ml) pecans, chopped
1/2 cup (125 ml) light rum
1/2 cup (125 ml) water
1/2 cup (125 ml) vegetable oil
4 eggs
1 pkg. Betty Crocker Yellow Cake Mix with Pudding
1 pkg. instant vanilla pudding
1 cup (225 ml) granulated sugar
1 stick butter
1/2 cup (125 ml) light rum

1
Grease a bundt cake pan.
2
Sprinkle with sugar.
3
(brown sugar is wonderful but you can just use granulated)
4
Sprinkle the chopped nuts in the bottom of the pan saving a few to sprinkle on top of the cake.
5
Mix remaining ingredients in a bowl for 2 minutes.
6
Pour into the prepared bundt pan.
7
Sprinkle remaining chopped nuts on top.
8
Bake at 325 degrees (175 C.) F. for 50-60 minutes.
9
Remove cake from oven and pour glaze over cake while it's still in the pan.
10
Let sit for a few minutes to let cake absorb glaze then remove from pan.
11
Heat all ingredients in small saucepan until dissolved.

1042

kcal

Calories

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 10 ingredients. The key ingredients include: 1/2 cup (125 ml) pecans, chopped, 1/2 cup (125 ml) light rum, 1/2 cup (125 ml) water, 1/2 cup (125 ml) vegetable oil, and more.

Yes, My Mother'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.

My Mother's Rum Cake!

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