Anyone who knows me knows that I’m not big on desserts. My brother got the sweet tooth in the family, and generally speaking, I’m disinterested in dessert period. I don’t even eat cake at weddings – it’ doesn’t tempt me one iota. So you can imagine my surprise when I fell in love with this Rum Cake recipe that I got from a precious store customer over Christmas. It was delicious, so I asked her to share the recipe, and now I’m passing it along to you guys. It’s simple and tasty (two of my favorite food descriptions)!
Disclaimer: If this recipe belongs to you or someone you know, please let me know and I will happily give them credit for it. For all I know, it could be in a Betty Crocker cookbook! ha. Until proven otherwise, it’s a delicious mystery. Thanks for the cake (and the recipe), Caroline!
1-2 cups chopped pecans, bits or halves
1 Duncan Hines French Vanilla cake mix
1 small vanilla INSTANT pudding mix
1/2 cup water
1/2 cup vegetable oil
1 1/4 cup dark rum, divided (I used Meyers’s)
1 cup (or a bit more) Bakers Fine Sugar
1 stick salted butter
Preheat oven to 350 degrees.
Spray a bundt pan with Baker’s Joy (or you can grease the pan and coat in flour like I did)
Assemble the pecans in the bottom of the pan.
In a bowl, mix the cake mix, instant pudding mix, eggs, water, oil and 1/2 cup dark rum until smooth. Pour into the bundt pan over the pecans. Bake cake through, 40-50 minutes (or until a knife comes out clean).
When done, remove from the oven and “stab with a knife about 20 times.” (I put this part in quotes because that’s what her email actually said and it’s my favorite part. ha!)
When you’re ready, slice and enjoy! It’s definitely “rummy”, but I think it’s delicious (and super easy)!