This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.
15m
PREP TIME
1hr
COOK TIME
334
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.
15m
PREP TIME
1hr
COOK TIME
334
CALORIES
11
INGREDIENTS
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 With Other Natural Flavors
- Butter Rum Glaze
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 2 tablespoons water
- 1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors
INSTRUCTIONS
- 1 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.
- 2 Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
- 3 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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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 With Other Natural Flavors
- Butter Rum Glaze
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 2 tablespoons water
- 1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
- 3 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.
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