Quick Rum Cake



  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 package French vanilla instant pudding
  • 1/2 cup vegetable oil
  • 1/2 cup and 2 ounces rum
  • 4 eggs
  • 1 stick butter
  • 1 cup sugar
  • 1/4 cup water


Step 1

Preheat oven to 325 degrees.

Step 2

Sprinkle chopped pecans on bottom of greased tube or bundt pan.

Step 3

Mix cake mix, pudding, water, oil and 1 cup of the rum. Beat in eggs one at a time.

Step 4

Pour batter into pan on top of the pecans. Bake for 1 hour at 325 degrees. Let cool.

Step 5

For the sauce: Boil butter, sugar, water and 2 ounces of rum together in saucepan. Pour over cake while it's still in the pan, after you've removed it from the oven. This will soak into the cake.

Let the cake completely cool before removing from pan. This cake also freezes well.

Recipe Type:


Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 person rated this recipe


Related Recipes:
  • Coconut Praline Cookies

    No Bake Coconut Pecan Praline Cookies

  • Chocolate Peanut Butter Cookies

    Chocolate Peanut Butter No Bake Cookies

  • 12974464_10156818487640134_6564409233041922385_n

    Shortcut Chicken Fricassee

  • Corn Mook Shoo

    Crockpot Corn Macque Choux

  • RCR Blackeyes

    Spicy Black Eye Peas

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!