Rum Cake



1 cup chopped pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 cup Wesson Oil
1/2 cup rum


Grease and flour bundt pan. Sprinkle nuts over bottom of pan.

In a large bowl mix cake mix, pudding mix, eggs, oil and rum. Pour batter over nuts in pan and bake at 325 degrees for 1 hour. Set on rack to cool.



1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup rum


Melt butter in sauce pan. Stir in water and sugar and boil for 5 minutes while stirring constantly.

Remove from heat and stir in rum. Brush glaze over top and sides of cooling cake and serve.

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