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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A very rich moist cake that tastes like a rum cake. Ingredients:
1 (18 ounce) package pillsbury yellow cake mix |
1 (3 ounce) box instant vanilla pudding |
4 eggs |
1 cup sour cream |
1 cup vegetable oil |
1 cup chopped pecans |
1 cup packed brown sugar |
3/4 cup kahlua |
Directions:
1. In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
2. In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
3. Add in sour cream and vegetable oil; mix well.
4. Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
5. Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
6. Pour your cake batter into the pan, and put into a preheated 350°F oven.
7. Bake at 350°F for 45-60 minutes or until toothpick tests done.
8. Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.
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