Ingredients for Pecan Rum Cake
- 1 box (15.25 ounces) yellow cake mix
- Eggs
- Oil
- Water
- Vanilla Pudding Mix
- Rum
- Pecans
- Butter
- Sugar
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How to Make Pecan Rum Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt cake pan. (Alternatively, grease and dust with cocoa powder)
- Sprinkle 1 cup chopped pecans evenly over the bottom of the prepared pan.
- In a large bowl, prepare the cake mix according to package directions, substituting 1 cup of milk with 1 cup of strong brewed coffee or rum.
- Add one (3.4 ounce) package of instant vanilla pudding mix to the cake batter and mix well.
- Gently pour the batter over the pecans in the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze (see glaze instructions below).
- Immediately after removing the cake from the oven, carefully invert the cake onto a wire rack.
- Pour the hot glaze evenly over the warm cake, allowing it to drip down the sides.
- Let the cake cool completely in the wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
166g
Fat
37g
Carbs
19g
