Easy Rum Cake
Prep Time: 15 minutes
Cook Time: 1 hour
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (4-serving size) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup (1 stick) butter, softened
2 tbsp. McCormick® Imitation Rum Extract
1 cup chopped pecans
Butter Rum Glaze (recipe follows)
BEAT all ingredients, except pecans and Glaze, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 4 minutes. Grease and flour 12-cup Bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.
BAKE in preheated 325°F oven 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
MEANWHILE, prepare Glaze. Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
Makes 16 servings.
Butter Rum Glaze: Mix 1/2 cup sugar, 1/4 cup (1/2 stick) butter and 2 tablespoons water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon McCormick® Imitation Rum Extract.
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