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Pookie’s Rum Cake Recipe

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This recipe for Pookie’s Rum Cake, by , is from The Redd Family Cookbook , 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!

Contributor:  
Contributor:  
Kathy Redd

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup canola oil
1/2 cup dark rum
1 stick of butter
1/4 water
1 cup sugar
1/2 dark rum

Directions:
Directions:

Preheat oven to 350º. Grease and flour a 10” Bundt pan. Sprinkle nuts on bottom of pan. Combine cake mix, pudding, eggs, oil, and rum mixing well. Pour over nuts.
Bake 1 hour. Cool completely and invert on serving plate.
To make the glaze melt the butter in a medium saucepan. Add the water, sugar and boil 5 minutes. Remove from heat and add the dark rum, stir until well blended. Prick top of cake and slowly pour glaze evenly over entire cake. Allow the cake to soak up the glaze and repeat until cake is well covered. Serve with a dollop of whipped cream.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can follow the same recipe but can use different cake mixes and pudding and various alcohol combinations. Sometimes Pookie’s would do chocolate cake with chocolate pudding and subsitute Amaratto for the rum. She also would subsitute Grand Mariner in both the yellow cake and chocolate cakes for variety.

 

 

 

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