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Rum Cake

Photo: Ngoc Minh Ngo
Prep time 5 mins
Cook time 1 hr
Yield Makes 16 servings (serving size: 1/16 of cake)
Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all!

Ingredients

  • Cake:
  • Cooking spray
  • 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
  • Glaze:
  • 2 1/2 tablespoons unsalted butter
  • 1/3 cup sugar
  • 3 tablespoons water
  • 2 tablespoons dark rum

Nutrition Information

  • calories 300
  • fat 14 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 5 g
  • protein 4 g
  • carbohydrate 36 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 321 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 325°.

  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.

  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.

  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.

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