Gloria's Rum Cake Recipe

Ingredients
<br>- 1 tablespoon butter, melted
<br>- ¼ cup white sugar
<br>- ¼ cup chopped pecans
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- 1 (3.5 ounce) package instant French vanilla pudding
<br>- ½ cup water
<br>- ½ cup vegetable oil
<br>- ½ cup rum
<br>- 4  eggs
<br>- ¼ cup butter
<br>- ½ cup white sugar
<br>- ⅛ cup water
<br>- ⅛ cup rum
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
<br>step 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.
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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

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

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