Gloria's Rum Cake recipe

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Ingredients

1 tablespoon butter, melted
¼ cup white sugar
¼ cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant French vanilla pudding
½ cup water
½ cup vegetable oil
½ cup rum
4 eggs
¼ cup butter
½ cup white sugar
⅛ cup water
⅛ cup rum

Nutrition Info

390.2 calories
carbohydrate: 46.4 g
cholesterol: 64.8 mg
fat: 19.1 g
fiber: 0.6 g
protein: 3.6 g
saturatedFat: 4.8 g
servingSize: -
sodium: 389.9 mg
sugar: 31.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

  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.

Recipe Yield

1 - 10 inch Bundt cake

Recipe Note

This is a Bundt cake with a rich rum glaze poured over it. Delicious!

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