DOUBLE RUM CAKE

Double Rum Cake image

Provided by Recipe Junkie

Categories Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup rum (light or dark)
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup margarine
1/4 cup rum (light or dark)
1/4 cup water

Steps:

Preheat oven to 325.
Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
Add the eggs one at a time, beating well after each addition.
Evenly distribute the pecans in the bottom of prepared bundt pan.
Pour the batter on top of the pecans.
Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
Do not remove the cake from pan.
Make the rum syrup:.
In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
With a fork, make holes in the top of the cake.
Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
Invert the pan onto a serving plate.
Allow it to sit for several minutes.
The cake will loosen from the pan.