Drunken Rum Cake

You’ll Need (for the cake):

1 cup of chopped pecans.
1 package of yellow cake mix.
1 large package instant vanilla pudding.
4 large eggs.
½ cup of cold water.
½ cup of vegetable oil.

You’ll Need (for the glaze):

½ cup of butter.
¼ cup of water.
1 cup of sugar.
½ cup of dark rum.

How to:

In a mixing bowl, beat together all of the ingredients except for the pecans until smooth and fluffy.

In a buttered and floured 10” springform pan sprinkle the pecans and pour the batter over it.

In a preheated oven to 325° bake the cake for 1 hours.

Once the cake is cooled, invert the cake on a serving plate and pierce the top to make holes all over the cake.

Let it cool and prepare the rum.

In a saucepan, melt the butter and mix in the water and sugar and boil for 5 minutes while stirring. Turn off the heat and mix in the rum.

Pour the glaze over the cake and let cool before serving.

Written by P. Powel

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