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Festive Rum Cake

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Ingredients
  Coarsely chopped pecans/Walnuts 1 Cup (16 tbs)
  Yellow cake mix 18 1⁄2 Ounce (1 Package)
  Instant vanilla pudding mix 3 3⁄4 Ounce (1 Package)
  Eggs 4
  Water 1⁄2 Cup (8 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Dark rum 1⁄2 Cup (8 tbs)
  Rum glaze 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Sprinkle nuts over bottom of generously greased 10 to 12-cup Bundt dish.
In large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water, oil and rum; beat at medium speed 4 minutes, pour batter evenly over nuts.
TO HEAT BY TIME Set Power Select at MEDIUM for 12 1/4 to 14 minutes.
Pineapple Upside-Down Cake, TO HEAT BY INSTA-MATlC Cover completely with plastic wrap; heat on COOK 3.
After heating, release plastic wrap.
Let STAND, covered, 10 minutes.
Prick top of cake; drizzle 1/2 Rum Glaze over cake (to absorb).
Invert cake onto serving platter and prick top and sides of cake; drizzle cake with remaining glaze.
Store, covered, until ready to serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Vanilla
Cook Time: 
10 Minutes

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4.059375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4911 Calories from Fat 2309

% Daily Value*

Total Fat 266 g408.8%

Saturated Fat 46.8 g234.2%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5684.7 mg236.9%

Total Carbohydrates 552 g184.1%

Dietary Fiber 23.1 g92.4%

Sugars 344.6 g

Protein 60 g119.9%

Vitamin A 24.3% Vitamin C 7.9%

Calcium 19.9% Iron 36.5%

*Based on a 2000 Calorie diet

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Festive Rum Cake Recipe