Rum Praline Cake!!!

This "Rum Praline Cake" might be my favorite new cake recipe!!!   I have always loved a Rum Cake and this sort of kicks that up a notch or two!  This is wonderful served plain or for a special treat serve it with Praline Pecan ice cream!!!  Here is what you will need:

1 cup chopped pecans
1 box yellow cake mix
1 (3.75 oz.) instant vanilla pudding mix
4 eggs
3/4 cup cold water
1/4 cup oil
1/4 cup dark rum
1 tsp. vanilla

1 cup sugar
1/2 cup butter
1/2 cup water
1/4 cup dark rum

Preheat oven to 325 degrees.

Spray a 10 inch Bundt pan liberally with a nonstick baking spray.  I use Baker's Joy most of the time. Sprinkle the chopped pecans evenly over the bottom.   

I a large mixing bowl  combine the cake mix, pudding mix, eggs, water, oil, vanilla and rum.  Beat with a mixer for two minutes.   Pour into the prepared pan and bake for 50 to 55 minutes or until the cake tests done with a pick.  

Allow the cake to cool in the pan for 15 minutes.  Invert onto a serving plate.  Prick the top evenly all over with a long-tined fork or a skewer.

In a saucepan, combine the sugar, butter and water.  Heat to boiling and boil for 5 minutes.  Remove from heat and add the rum.  Heat just until heated through.   Do not boil again.   Spoon the hot glaze evenly over the cake.

Doesn't this look yummy!!!

Serve immediately or wait till later if you can!!!  

1 comment:

  1. The best rum cake recipe Needed one without box pudding and was greatly surprised by this one. It is the new standard in our family. Easy to follow.



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