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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×
(3 servings) Units:
US Metric
  • 3 cup pecans or walnuts
  • 3 yellow cake mix
  • 3 dry vanilla pudding mix Instant pudding mix
  • 12 eggs
  • 1 1/2 cup water
  • 1 1/2 cup vegetable oil
  • 1 1/2 cup dark rum 80 proof
  • 1 1/2 cup salted butter
  • 3 cup water
  • 1 1/2 cup dark rum
  • 3 cup granulated sugar

Nutrition (per serving, estimated)

Based on 11 of 11 parsed ingredients with USDA data.

208
13790
203
112
204
906
205
994
291
32
269
928
307
8108
606
241
645
439
646
186

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 3 yellow cake mix
  • 12 eggs
  • 1 1/2 cup water
  • 1 1/2 cup vegetable oil
  • 1 1/2 cup salted butter
  • 3 cup water
  • 1 1/2 cup dark rum
  • 3 cup granulated sugar

Prepare

  • 3 cup pecans, or walnuts
  • 3 dry vanilla pudding mix, instant pudding mix
  • 1 1/2 cup 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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