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Rum Bundt Cake Recipe

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This recipe for Rum Bundt Cake, by , is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Kasper

Category:
Category:
 


Ingredients:  
Ingredients:  
1 - 18 oz. pkg. yellow cake mix
1 - 3.4 oz. vanilla instant pudding
1/2 cup chopped pecans
1/2 cup milk
1/2 cup vegetable oil
4 eggs
1/2 cup light rum

Directions:
Directions:
Grease with butter the inside of a Bundt pan, then dust the inside with sugar and sprinkle with pecans (they will fall to the bottom of pan). In a bowl mix together cake mix, pudding, eggs, milk, oil and rum, mixing for 2 minutes. Pour into prepared pan and bake at 325 for 40 to 45 minutes. When cake comes out of oven, and is still warm, poke with a fork on the top and pour with rum sauce. Then after 10 minutes turn cake out of pan and cool.
 

Rum Sauce


Ingredients:  
Ingredients:  
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup light rum

Directions:
Directions:
Mix all together in a sauce pan and bring to a boil for 1 minute. Immediately, pour over top of cake that is still in the Bundt pan.

 

 

 

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