Rum Cake
Category: Dessert
Ingredients
- 1 c. pecans or walnuts, chopped
- 1 (18 1/2 oz.) pkg. yellow cake mix*
- 1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
- 1/2 c. cold water
- 4 eggs
- 1/2 c. Wesson oil
- 1/2 c. Bacardi dark rum (80 proof)
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 474kcalCalories
- 5.6gProtein
- 27.0gFat
- 48.0gCarbohydrates
- 32.0gSugars
- 3.6gFiber
- 0.18gSalt
Instructions
1. Preheat oven to 325°.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool. Invert on serving plate.
8. Prick top.
9. Spoon and brush glaze evenly over top and sides.
10. Allow cake to absorb glaze.
11. Repeat until glaze is used up.
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