Rum Cake
2005-08-13- Course: Desserts
- Yield : 8-12
- Servings : 8-12
- Prep Time : 60m
- Cook Time : 35m
- Ready In : 1:35 h
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This recipe was submitted in memory of my grandma, Ida Legnion; it was her favorite cake, and mine. Almost everyone loves this cake. Not too sweet and freezes well. I’ve used this recipe to raise money for many fund raisers. This cake is also better the next day, so make it ahead if you can. It also freezes well, so have one on hand to bring to a sick friend or just to cheer someone up!
Ingredients
- 1 box Duncan Hines yellow cake mix (no substitutes)
- 1 small box instant vanilla pudding mix
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 2 tsp rum flavoring
- 1/2 stick butter (no substitutes)
- 3 tbsp water
- 2 tsp rum flavoring
- 1 1/2 cup sifted confectioners sugar
- 1 cup chopped pecans
Directions
Step 1
Preheat the oven to 350 degrees.
Step 2
Mix the yellow cake mix, instant vanilla pudding, eggs, vegetable oil, water and 2 tsp rum flavoring for about 2 minutes.
Step 3
Pour into a well-oiled tube pan and bake for 35-40 minutes, until cake springs back when touched lightly in center.
Step 4
Topping:
Step 5
Add 1/2 stick of butter and 3 tbsp water in small pan over low heat.
Step 6
When butter has melted, add 2 tsp rum flavoring, 1 1/2 cups sifted confectioners sugar and 1 cup chopped pecans. Remove from heat prior to achieving a boil.
Step 7
Pour mixture over hot cake in pan. Let stand for 10 minutes, then invert cake on a plate & turn over again on another plate so pecans will be on top.
Average Rating
(5 / 5)
1 person rated this recipe
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