Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all!
2 tablespoons all-purpose flour
2/3 cup chopped pecans
1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 cup egg substitute
1/2 cup water
1/3 cup vegetable oil
1/2 cup dark rum
2 1/2 tablespoons unsalted butter
1/3 cup sugar
3 tablespoons water
2 tablespoons dark rum
How to Make It
Preheat oven to 325°.
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.
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.
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.
Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.
Delicious, however, this is the Bacardi Rum Cake recipe, except using egg whites instead of whole eggs. Have made it many times; recommend making a day before serving so that the cake can soak up the rum glaze.
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