MOMS RUM CAKE

moms rum cake image

Provided by Patsy Fowler

Categories Cakes

Time 1h20m

Number Of Ingredients 14

1/2 c pecans, in pieces
18 1/4 oz yellow cake mix
3 3/4 oz instant vanilla jello pudding and pie filling
1/2 c vegetable oil
1/2 c water
4 eggs
1 tsp vanilla extract
1/2 c dark rum
FOR THE RUM GLAZE
2 Tbsp butter melted
2 c confectioners' sugar
2 Tbsp dark rum or 2 teaspoons rum extract
1-2 Tbsp half and half or milk
1 c pecan halves for garnish

Steps:

1. Preheat oven to 325.
2. Spray a bundt pan well with nonstick spray for baking. Sprinkle the chopped nuts in the bottom of the pan.
3. Mix the cake mix, pudding mix, oil, water, eggs, vanilla extract and rum until well mixed about 2 minutes.
4. Pour over the pecans in the bundt pan. Bake at 325 for 40-60 minutes. Remove from oven and let cool for about 30 minutes before removing from pan.
5. For the glaze melt butter in a saucepan combine with confectioners sugar and rum or rum extract.
6. Mix until smooth adding 1/2 tablespoon milk at a time until it's thin enough to pour over cake but not to thin.
7. You will probably need more of the milk if you use the rum extract instead of the actual rum since you use less.
8. Pour the glaze over the cake letting it run down and over the sides. If your glaze is thick enough your glaze won't run a whole lot. Dot the top and down the sides a little with the pecan halves.