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Rum Cake Recipe

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This recipe for Rum Cake is from "Blessed Hands" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. water
½ c. vegetable oil
½ c. rum (I use dark rum)
1 (3¾ oz.) vanilla pudding mix
4 eggs
1 (15.25 oz.) yellow cake mix (I use Duncan Hines)
1 c. walnuts or pecans (optional)

Glaze:
½ c. butter (1 stick)
1 c. granulated sugar
½ c. rum
Directions:
Directions:
Preheat oven to 350º.

Spray bundt pan with cooking spray and a little flour or use Baker’s Joy spray.

Sprinkle nuts inside the bundt pan or fold them into your cake mixture after batter is made. **This step depends on if you want the nuts inside the cake, on the outer part of cake or none at all.

In a medium bowl, combine cake mix, pudding mix, eggs, oil, water and rum. Mix for 2 minutes.

After mixing, if you want the nuts inside the cake, fold them in now and pour into greased bundt pan. Otherwise just pour batter into bundt pan.

Bake until center of cake comes out clean after using a toothpick.

**Start checking cake after 30 minutes; Should bake no longer than 50 minutes to an hour.

Remove from oven and let cool 30 minutes before putting cake on the cake plate or cooling rack.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I got this recipe from my BFF, Keisha Guidry. It’s become part of the family and I had to include it in this cookbook.

 

 

 

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