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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 10 servings The following items or measurements are not included below: amber rum amber rum |
||
| Calories 618 | ||
| Calories from Fat 324 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.0g | 55% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 11.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 566mg | 23% | |
| Potassium 118mg | 3% | |
| Total Carbohydrate 70.7g | 23% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 51.6g | ||
| Protein 5.9g | 11% | |
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SERVES 10 -12
Ingredients
- 1 cup chopped pecans or chopped walnuts
- 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
- 1 (92 g) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup amber rum or 1873 rum
Glaze
Directions
1
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.2
Stir together cake mix, pudding mix, eggs, water, oil and rum.3
Pour batter over nuts.4
Bake at 325 in oven for 1 hour.5
Cool 10 minutes in pan.6
Invert onto serving plate and prick top.7
Glaze-----------------.8
Melt butter in saucepan.9
Stir in water and sugar.10
Boil 5 minutes, stirring constantly.11
Remove from heat.12
Stir in rum.13
Brush glaze evenly over top and sides of cake.14
Allow cake to absorb glaze.15
Repeat until glaze is used up.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: LB in Middle Georgia
On May 22, 2009
Made this cake a few days ago YUM! This cake is super moist and so flavorful we all loved it. I cannot wait to get more rum today and try it with chocolate, I am thinking even a spice cake using spiced rum might be good. But vanilla will always be our favorite, I just like to experiment. I did not have yellow cake mix so I used golden vanilla, we are an exotic family with a touch of class, we love vanilla. I also made two littler bunt cakes let the first one cool and wrapped it for the freezer but ended up taking it out again before dinner was even served, my husband came home and got into the first one for a after work snack. I defiantly think that I will be making this more than just Christmas and New Year’s. Thank you for the delicious recipe.
From: bbgrl79ca
On Feb 7, 2003
If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.
From: Mille® ™
On Feb 11, 2002
I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake 
This was a rare treat – a rich, unashamedly decadent treat!
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