This is a Bundt cake with a rich rum glaze poured over it. Delicious!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
390 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with 1 tablespoon melted butter. Sprinkle 1/4 cup of sugar and finely chopped pecans so that they coat the pan.
Step 2
In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and 4 eggs, mix until smooth and well blended. Spread evenly into the prepared pan.
Step 3
Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Step 4
In a saucepan over medium heat, combine 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum. Bring to a boil, then remove from heat. Poke holes into the bottom of the cake using a fork. Pour glaze over the hot cake. Allow cake to cool completely before removing from pan.
Ingredients
½ cup white sugar
½ cup vegetable oil
¼ cup butter
1 (18.25 ounce) package yellow cake mix
4 eggs
¼ cup white sugar
¼ cup chopped pecans
½ cup water
½ cup rum
1 tablespoon butter, melted
⅛ cup water
1 (3.5 ounce) package instant French vanilla pudding
