rum cake--bundt
(1 rating)
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This is a good recipe for a dessert that can be frozen and saved or eaten immediately! You can use rum flavoring or fresh rum. If you decide to freeze it, don't glaze it until it's thawed.
(1 rating)
yield
10 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For rum cake--bundt
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1 cchopped pecans, walnuts or almonds
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1 pkgyellow cake mix (one without pudding)
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1 pkg(3 3.4 oz. size) instant vanilla pudding
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4eggs
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1/2 cvegetable oil
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2 Tbsprum flavoring
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for glaze: 1/2 stick butter, melted; 1/8 cup water; 1/2 cup sugar; 1 tsp. rum.
How To Make rum cake--bundt
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1Preheat oven to 325 degrees. Grease & flour a bundt pan.
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2Sprinkle nuts over bottom of greased pan. Mix cake batter of cake mix, dry pudding mix, eggs, oil & rum.
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3Pour batter over nuts. Bake 1 hour at 325. Invert. Prick top and sides. Dizzle the following glaze over all: 1/2 stick butter (melted), 1/8 cup water, 1/2 cup sugar and 1 tsp. rum flavoring.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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