Ingredients for Double Rum Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- 1/2 cup dark rum + 1/4 cup dark rum (for syrup)
- Vegetable Oil
- 1/2 cup water + 1/4 cup water (for syrup)
- 4 large eggs
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1/4 cup margarine
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How to Make Double Rum Cake
- Preheat oven to 325°F (160°C).
- Liberally spray a non-stick 2-quart bundt pan with vegetable oil cooking spray.
- In a large bowl, using an electric mixer on low speed, combine 1 box (15.25 oz) yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 1/2 cup dark rum, 1/2 cup vegetable oil, and 1/2 cup water. Mix until just combined.
- Add 4 large eggs one at a time, beating well after each addition.
- Evenly distribute 1 cup chopped pecans in the bottom of the prepared bundt pan.
- Pour the batter over the pecans.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before making the rum syrup.
- While the cake is cooling slightly, prepare the rum syrup:
- In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup margarine, 1/4 cup dark rum, and 1/4 cup water.
- Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3 minutes.
- Remove from heat and set aside.
- Using a fork, poke several holes in the top of the cake while it's still in the pan.
- Slowly pour the warm rum syrup over the cake, allowing it to absorb for at least 30 minutes.
- Carefully invert the pan onto a serving plate.
- Let the cake sit for a few minutes to allow it to fully release from the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
174g
Fat
20g
Carbs
19g
