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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all! Ingredients:
cooking spray |
2 tablespoons all-purpose flour |
2/3 cup chopped pecans |
1 (18.25-ounce) package yellow cake mix |
1 (3.4-ounce) package vanilla instant pudding mix |
1 cup egg substitute |
1/2 cup water |
1/3 cup vegetable oil |
1/2 cup dark rum |
2 1/2 tablespoons unsalted butter |
1/3 cup sugar |
3 tablespoons water |
2 tablespoons dark rum |
Directions:
1. Preheat oven to 325°.
2. Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.
3. Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.
4. While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.
5. Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.
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