Rum Cake
1 cup chopped pecans or walnuts
1 18 1/2 oz yellow cake mix
1 3 3/4 oz butterscotch instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark spiced rum
For Glaze:
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark spiced rum
Preheat oven to 325 degrees.
Grease and flour 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool and invert on serving plate.
Prick top.
Drizzle & smooth glaze over top & sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes stirring constantly.
Remove from heat.
Stir in rum.
Use your imagination to decorate.
| Yield: | 12 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 1 hr 0 mins | |||
| Ready In: | 1 hr 0 mins | |||
| Category: | Desserts | |||
| Main Ingredient: | Alcohol | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Occasion: | Thanksgiving | |||
| Recipe Tags: | rum | cake | eggs | yellow cake mix |
Chef's Note & Story
I tore this recipe out of a magazine 35 years ago and have been making it for Thanksgiving ever since. My family waits for it. It's fun to experiement with different cake mix and pudding flavors. Also ways to decorate the cake.
What a lovely looking cake! Are those starfruit displayed around the edges? It's so pretty.
Yes, I have. Orange, pistachio, vanilla and chocolate. The possibilities are endless. I like butterscotch because the flavors remind me of butter rum lifesavers.
Have you tried other pudding flavors other than butterscotch?