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.

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