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Mom's Rum Cake
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Crowd-pleasing family favorite recipe that's irresistibly delicious and simple to prepare.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 0.5 cup water
  • 0.5 cup vegetable oil
  • 0.5 cup rum
  • 0.5 cup chopped pecans
  • 3 tablespoons butter
  • 1 cup white sugar
Instructions:
  • Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch tube pan.
  • Mix the cake mix and pudding mix together.
  • Whisk together eggs, water, oil, and rum until frothy in a separate bowl. Add cake mix or pudding mixture and mix until combined. Sprinkle pecans evenly over the bottom of the prepared pan, then pour the batter over the pecans.
  • Bake the cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick inserted in the center comes out dry. Let cool in the pan for 5 minutes, then flip onto a serving dish right-side up (with pecans on the bottom).
  • Prepare Glaze: In a saucepan, bring butter or margarine, water, and sugar to a boil over high heat. Reduce heat to medium and simmer rapidly until the mixture thickens into a syrup, stirring frequently. Be sure to cook it down until very thick to prevent the cake from getting soggy. Remove from heat and stir in rum. While the cake is still warm, poke holes all over the top with a toothpick and pour the glaze over. Let the cake rest at room temperature for one day before refrigerating.

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