Created with Sketch. ADD YOUR REVIEW 2 Reviews
Prep Time
5 Mins
Cook Time
1 Hour
Yield
Makes 16 servings (serving size: 1/16 of cake)
Photo: Ngoc Minh Ngo

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.

Step 3

Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.

Step 4

While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.

Step 5

Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.

Ratings & Reviews