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Ingredients
Cake
| pecans (chopped): 1 cup (or walnuts) |
| yellow cake mix: 1 18.25oz package |
| dry vanilla pudding mix: 1 3.4oz package (Instant pudding mix) |
| eggs: 4 |
| water: 1/2 cup |
| vegetable oil: 1/2 cup |
| dark rum: 1/2 cup (80 proof) |
Glaze
| salted butter: 1/2 cup |
| water: 1 cup |
| dark rum: 1/2 cup |
| granulated sugar: 1 cup |
Rum Cakes
User rating:
Mini Bundts -- Adorable!
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Prep Time
20 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
Cake:
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.
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.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.