Rum Cake
18 oz Box Duncan Hines Butter Golden Cake Mix3 oz Box instant Vanilla Pudding Mix
1/2 C Water
4 Eggs
1/2 C Rum (Myers Dark)
1/2 C Oil
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 C Chopped Pecans
Preheat oven at 325. Grease bundt pan. Spread pecans in bottom. Mix above ingredients on medium for 2 minutes. Pour in pan. Bake for 50-60 minutes. With a skewer poke holes in the cake all over. Pour below mixture over and let sit for as long as you can stand... it won't be long.
1 C Sugar
1 stick Butter/Margarine
1/4 C Water
1/4 C Rum
Boil for 2-3 minutes. Pour over Cake.
VARIATIONS...
KEY LIME RUM CAKE
1/2 small bag of sweetened coconut TOASTED in oven.
1 box Duncan Hines Butter Golden Cake
3 oz Instant Lemon Pudding Mix
2 Zest of Key Lime
1/2 C Water
1/2 C Parrot Bay Key Lime Rum
1/2 C Oil
Place toasted coconut in bottom of the bundt pan. Pour above mixture in. Bake at 350 until skewer comes out clean (40-50 minutes or so). Poke holes in cake and pour below mixture over.
1.5 C Sugar
1.5 stick Butter/Margarine
1/4 C Key Lime Juice
Boil for 2-3 Minutes. Let cool for 2-3 minutes then add
1/2 C Parrot Bay Key Lime Rum
Pour over cake and let sit if you can.
PINA COLADA RUM CAKE
1/2 small bag of sweetened coconut TOASTED in oven.
1 box Duncan Hines Butter Golden Cake
3 oz Instant Vanilla Pudding mix
1/2 C Water or Dole Pina Colada Juice
1/2 C Coconut Rum (prefer Cruzan but any will do)
1/2 C Oil
Place toasted coconut in bottom of the bundt pan. Pour above mixture in. Bake at 350 until skewer comes out clean (40-50 minutes or so). Poke holes in cake and pour below mixture over.
1.5 C Sugar
1.5 stick Butter/Margarine
1/4 C Water or Dole Pina Colada Juice
Boil for 2-3 Minutes. Let cool for 2-3 minutes then add
1/2 C Coconut Rum
Pour over cake and let sit if you can.
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