While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.
1 cup chopped pecans
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup water
1/2 cup (1 stick) butter, softened
2 tablespoons McCormick® Rum Flavor
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 tablespoons water
1/2 teaspoon McCormick® Rum Flavor
Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan.
Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.
(Amount per serving)
Very moist and flavorful!
Was this helpful?