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Easy Rum Cake
dessert

Easy Rum Cake

This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.
  • 15m

    prep time

  • 1h

    Cook Time

  • 334

    Calories

  • 11

    Ingredients

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Ingredients

16

Servings

Cake

  • 1 cup chopped pecans
  • 1 package (2-layer size) yellow cake mix
  • 1 package (4-serving size) vanilla instant pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons McCormick® Rum Extract

Butter Rum Glaze

Instructions

  • 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.

Nutrition information (per Serving)

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