Pecan Butter Rum Cake Recipe
Ingredients
Cake:
1 package of yellow cake mix OR butter pecan cake mix
1 package of instant vanilla pudding (4 serving size)
1 cup of chopped pecans
4 eggs
1/2 cup cold water
1/2 cup of oil
1/2 cup of Bacardi amber rum
Cake Glaze Ingredients:
1/4 pound of butter
1/4 cup of water
1 cup of sugar
1/2 cup of Bacardi amber rum
Extra Rum Icing Glaze for Serving:
2 tablespoons salted butter melted
1 cup of icing sugar
1/2 teaspoon rum flavoring
3-4 tablespoons of heavy cream or milk
Top with toasted pecans if you like!
Directions
Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
In a large mixing bowl, combine the cake ingredients (except pecans) and beat until smooth, around two minutes. Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter.
Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on. Poke holes in the top.
For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in. Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake.
Let the cake sit from 12-24 hours before eating. When you go to serve, you can mix up the icing ingredients and drizzle over the cake.
