Christine's Quick Rum Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A former neighbor of mine brought this cake over as a holiday gift one year and graciously shared the recipe. She said this is the recipe she makes every year for the holidays. Christine said this freezes well. Ingredients:
1 cup pecans, chopped |
1 (18 1/2 ounce) package yellow cake mix |
1 (3 1/2 ounce) package french vanilla instant pudding |
1/2 cup water |
1/2 cup crisco cooking oil |
1/2 cup dry light rum |
4 large eggs |
1/2 cup unsalted butter (1 stick) |
1 cup granulated sugar |
1/4 cup water |
2 ounces dry light rum |
Directions:
1. Sprinkle nuts on the bottom of a greased Bundt pan.
2. Mix together cake mix, pudding mix, water, oil, and rum.
3. Beat in eggs one at a time.
4. Pour batter into pan and bake 1 hour at 325 F (preheated).
5. Let cool.
6. For the sauce, boil butter, sugar, water,and rum together in a saucepan.
7. Pour over the cake while still in the pan.
8. This will soak into the cake.
9. Let cake cool completely before removing from pan.
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