BUTTER PECAN RUM CAKE

Butter Pecan Rum Cake image

Provided by Chuck and Francie

Categories Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

1 (18 ounce) box yellow cake mix (no pudding)
4 eggs
1 1/3 cups water
1/3 cup applesauce
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 cup pecan halves (subsequently ground in food processor)
1/3-1/2 cup coarsely chopped pecans
1 cup butter (softened)
5 cups confectioners' sugar
1 1/2 teaspoons vanilla
2 -3 tablespoons dark rum
1 pinch salt
10 -15 pecan halves
1/2 cup chopped pecans

Steps:

Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
Cool 10 minutes in pans then transfer to wire racks and cool completely.
Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.

Nutrition Facts : Calories 1002, Fat 51.3, SaturatedFat 18.1, Cholesterol 168, Sodium 641.5, Carbohydrate 130.5, Fiber 3.3, Sugar 102.4, Protein 8.6