Update my dinner status, I'm making this tonight.
112 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Cake:
- 1 cup chopped toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup vegetable oil
- 1/2 cup Barcardi dark rum
- Glaze:
- 1 stick butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Barcardi dark rum
Preparation
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
