Ryan's Triple P Rum Cake - Easy Recipe

Name: Ryan's Triple P Rum Cake - Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box butter pecan cake mix (Winn-Dixie); 1 (1 1/2 ounce) box vanilla pudding mix (Winn-Dixie); 4 eggs (regular eggs); ½ cup vegetable oil (Winn-Dixie); ½ cup rum (your choice what brand); ½ cup butter (Winn-Dixie); 1 (28 ounce) bag pecans (Winn-Dixie); 1 (15 ounce) can pumpkin pie filling (Winn-Dixie); 16 ounces french vanilla cool whip (1 large tub had too use regular Winn-Dixie didn't have Vanilla); 8 ounces crushed pineapple (Winn-Dixie); 3 12 ounces coconut cream pudding mix (Winn-Dixie); 1 ⅓ cups ronrigo pineapple coconut rum (your choice what brand & might want less if you do not want a strong rum taste)

Servings: persons

1 (18 ounce) box butter pecan cake mix (Winn-Dixie)
1 (1 1/2 ounce) box vanilla pudding mix (Winn-Dixie)
4 eggs (regular eggs)
½ cup vegetable oil (Winn-Dixie)
½ cup rum (your choice what brand)
½ cup butter (Winn-Dixie)
1 (28 ounce) bag pecans (Winn-Dixie)
1 (15 ounce) can pumpkin pie filling (Winn-Dixie)
16 ounces french vanilla cool whip (1 large tub had too use regular Winn-Dixie didn't have Vanilla)
8 ounces crushed pineapple (Winn-Dixie)
3 12 ounces coconut cream pudding mix (Winn-Dixie)
1 ⅓ cups ronrigo pineapple coconut rum (your choice what brand & might want less if you do not want a strong rum taste)

1
In a large bowl mix, pecan cake mix, box of vanilla pudding, 4 eggs, 1/2 cup veg oil, 1 stick butter, 1 can pumpkin filling 1/2 cup rum.
2
Once mixed preheat oven to 325F.
3
Take bunt cake pan spray with butter, put wax paper on the bottom, once paper is settled put enough pecans on top to cover the paper.
4
Once covered pour stuff you mixed into the pan.
5
Bake at 325F for 55-65 minutes.
6
Use the toothpick test to check it make sure its solid.
7
Mix all 4 items for the topping in a bowl and put back into fridge with plastic wrap covering it.
8
**The topping is best used not on the cake but on the side.
9
**.

1689

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (18 ounce) box butter pecan cake mix (Winn-Dixie), 1 (1 1/2 ounce) box vanilla pudding mix (Winn-Dixie), 4 eggs (regular eggs), ½ cup vegetable oil (Winn-Dixie), and more.

Yes, Ryan's Triple P Rum Cake - Easy 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.

That's it — enjoy your meal!

Ryan's Triple P Rum Cake - Easy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions