Rum Cake Recipe Recipe

Name: Rum Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. pecans or possibly black walnuts, minced; 1 yellow cake mix; 2 sm. boxes French vanilla instant pudding; 4 Large eggs; 1/2 c. cool water; 1/2 c. Wesson oil; 1/2 c. Bacardi Dark rum (80 proof); GLAZE; 1/4 lb. butter; 1/4 c. water; 1 c. granulated sugar; 1/2 c. Bacardi dark rum

Servings: persons

1 1/2 c. pecans or possibly black walnuts, minced
1 yellow cake mix
2 sm. boxes French vanilla instant pudding
4 Large eggs
1/2 c. cool water
1/2 c. Wesson oil
1/2 c. Bacardi Dark rum (80 proof)
GLAZE
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

1
Preheat oven to 325 degrees.
2
Grease 10 inch tube pan.
3
Sprinkle 1 c. of nuts over bottom of pan.
4
Mix all cake ingredients together including 1/2 c. nuts.
5
Pour batter over nuts and bake for 1 hour.
6
Cold.
7
Put on serving plate and brush glaze proportionately over top and sides.
8
Allow cake to absorb and repeat till all the glaze is used up.
9
To mix glaze heat butter in saucepan, stir in water and sugar.
10
Boil 5 min, stirring constantly.
11
Remove from heat and stir in rum.

1576

kcal

Calories

121

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 12 ingredients. The key ingredients include: 1 1/2 c. pecans or possibly black walnuts, minced, 1 yellow cake mix, 2 sm. boxes French vanilla instant pudding, 4 Large eggs, and more.

Yes, Rum Cake 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.

Rum Cake Recipe

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