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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 flavor 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 flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.
This is an easy, delicious cake. My family devours it so it doesn't have time to get stale.Try it, you'll love it
Betty | August 24, 2015 |
This recipe is awesome, so flavorful! The pecans on the top give it a great texture. The cake moist even without the glaze, but the glaze is so delicious you'll want to add it anyway!
Breanne | March 31, 2016 |
Very moist and flavorful!
Bridgette | November 30, 2014 |