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.