Your first stop for cooking


 Contact us
 Submit a Recipe
Heavenly Rum Cake
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)

1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof)

Preheat oven to 325 F.

Grease and flour 10-inch tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together.

Pour batter over nuts. Bake 1 hour. Cool.

Invert cake on serving plate. Prick top.

Drizzle and smooth glaze evenly over top and sides.

Allow cake to absorb glaze. Repeat until all glaze is used.

FOR GLAZE: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove heat and stir in rum.
A collection of cooking recipes from around the world.
Any copyrighted material removed upon proof of ownership
Back to Main Menu
Back to Cakes