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Rum Cakes

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  • 20m Prep Time
  • 45m Cook Time
  • 1h 5mReady In
Print Recipe 
  • Cuisine :
    •  
  • Course : Desert
    •  

Mini Bundts -- Adorable!


Ingredients

Servings:
½× 1× 1½× 2× 3×
(1 serving) Units:
US Metric
  • 237 ml pecans or walnuts
  • 1 yellow cake mix
  • 1 dry vanilla pudding mix Instant pudding mix
  • 4 eggs
  • 118 ml water
  • 118 ml vegetable oil
  • 118 ml dark rum 80 proof
  • 118 ml salted butter
  • 237 ml water
  • 118 ml dark rum
  • 237 ml granulated sugar

Nutrition (per serving, estimated)

Based on 11 of 11 parsed ingredients with USDA data.

208
4597
203
37.2
204
302
205
331
291
10.7
269
309
307
2703
606
80.4
645
146
646
61.9

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 1 yellow cake mix
  • 4 eggs
  • 118 ml water
  • 118 ml vegetable oil
  • 118 ml salted butter
  • 237 ml water
  • 118 ml dark rum
  • 237 ml granulated sugar

Prepare

  • 237 ml pecans, or walnuts
  • 1 dry vanilla pudding mix, instant pudding mix
  • 118 ml dark rum, 80 proof

Let's Cook

  1. Step 1.

    Cake:

  2. Step 2.

    Preheat oven to 325 degrees. Grease and flour 12-cup Mini Bundt pan. Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.  Pour batter over nuts. Bake 45 minutes or until cake tester comes out clean. Cool.

  3. Step 3.

    Invert pan and release the cakes.  Prick tops. Drizzle and smooth glaze evenly over tops and sides. Allow cakes to absorb glaze. Repeat till glaze is used up.

  4. Step 4.

    Glaze:

  5. Step 5.

    Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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