Rum Cake
The boozy flavor of this cake is perfectly offset by the crunch of the pecans. Plus, it's easy to bake as 1, 2, 3!
Ingredients
Cake
- Baker's Joy
- 2 cups pecans, finely chopped, divided
- 1 18-ounce package yellow cake mix
- 1 3.4-ounce package Jell-O Vanilla Instant Pudding
- 4 large eggs, room temperature
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup dark rum
Syrup
- ½ cup butter
- ¼ cup water
- 1 cup granulated sugar
- ¼ cup dark rum
Directions
- Preheat oven to 325 degrees Fahrenheit. Grease Fluted Cake Pan with Baker’s Joy.
- Sprinkle 1 cup chopped pecans on bottom of pan.
- Put cake mix and instant pudding mix into bowl. Beat in eggs, water, and oil, followed by rum and remaining pecans. Mix until smooth, about 2 minutes.
- Pour batter into pan and bake 55 minutes, or until a cake tester comes out clean.
- When cake is nearly done baking, make the syrup. Melt butter, then whisk in water and sugar. Cook over medium-low, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in rum.
- Remove from oven and immediately poke 20 holes into cake. Spoon half of the syrup over it.
- When cake is completely cool, flip onto a plate. Poke 20 more holes on the top and sides. Spoon and brush on all the remaining syrup. Let sit 15 minutes before serving.
