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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 574
% Daily Value**
Total Fat 32g
Saturated Fat 12g
Unsaturated Fat 5g
Cholesterol 105mg
Sodium 438mg
Total Carbohydrate 63g
Dietary Fiber 2g
Sugars 43g
Protein 6g
Vitamin A  8%Vitamin C  0%
Calcium  9%Iron  8%
Potassium  3%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Becky's Favorite Rum Cake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009


1/4 Pound Butter
18 1/2 Ounces Yellow Cake Mix
1/4 Cup Water
1 Cup Pecan chopped
1 Cup Sugar granulated
3 Eggs beaten
1/3 Cup Vegetable Oil
1/2 Cup Water cold
1/2 Cup Rum dark (80 proof)
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1. Preheat oven to 325F.

2. Grease and flour 10" tube or 12-cup Bundt pan.

3. Sprinkle nuts over bottom of pan.

4. Mix all cake ingredients together.

5. Pour batter over nuts.

6. Bake 1 hour.

7. Cool.

8. Invert on serving plate.

9. Prick top.

10. Spoon and brush glaze evenly over top and sides.

11. Allow cake to absorb glaze.

12. repeat till glaze is used up.

13. Glaze: Melt butter in saucepan.

14. Stir in water and sugar.

15. Boil 5 minutes, stirring constantly.

16. Remove from heat.

17. Stir in rum.

18. Optional: Decorate with border of sugar frosting or whipped cream.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners, Alcohol, Pecan allergies.
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