This week Emily shows us how to make a family favorite – Rum Cake!
We typically make this cake for small celebrations, not birthdays. This week we have two daughters who will be celebrating their half birthdays. So this was an easy fix. One cake = 1/2 for one girl + 1/2 for the other. I promise you, once you try this cake you’ll be thinking of all sorts of reasons to make it!
Rum Cake
Print recipe| Cook time | 55 minutes |
Ingredients
- 1 box Yellow Cake Mix
- 1 box Instant Vanilla Pudding Mix
- 1/2 cup Light Rum
- 1/2 cup Water
- 1/2 cup Oil
- 4 Eggs
- 1/2 cup Pecans (chopped)
- 1 cup Sugar
- 1 stick Butter
- 1/4 cup Rum
- 1/4 cup Water
Directions
| 1. | Beat together first six ingredients. | |
| 2. | Grease and flour a bundt pan and sprinkle 1/2 cup chopped pecans. | |
| 3. | Pour cake batter in bundt pan. | |
| 4. | Bake at 325 degrees for 50-60 minutes until golden brown. | |
| 5. | Meanwhile, prepare glaze. | |
| 6. | Stir glaze ingredients and bring to a boil. | |
| 7. | After you remove cake from oven, pour glaze over cake in the pan and let it sit for 30 minutes. | |
| 8. | Remove from pan. | |
| 9. | Lick the bowl, lick the pan, lick your fingers! Yum! | |
