This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well.
Ho Ho Ho Rum Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 4 eggs, beaten
- 1/2 cup cold water
- 1/2 cup light rum
- 1/2 cup vegetable oil
- 1 (16 ounce) package chocolate frosting
- 1/8 cup light rum
- 1/2 cup chopped pecans
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
2 Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
3 Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
4 Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
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