Rum Cake
Served at Pearson’s Edina Restaurant on 50th and France in Minneapolis, Minnesota.
Servings: 12
Print Recipe
Ingredients
- ½ cup pecans, chopped
- 1 yellow cake mix
- ½ cup light rum
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- 1 - 3¾ ounce package vanilla instant pudding mix
For hot rum glaze:
- 1 cup sugar
- 1 stick of butter
- ¼ cup rum of your choice
- ¼ cup water
Instructions
- Grease and flour Bundt pan. Sprinkle pecans into the bottom of the pan. Combine cake mix, rum, water, oil and eggs in a large mixing bowl. Beat 1 minute. Add pudding and beat for 2 more minutes.
- Pour into the pan. Bake 50 to 60 minutes in a preheated 350° oven.
- Boil sugar, butter, ¼ cup rum and ¼ cup water for the glaze in a small pan for 2 to 3 minutes.
- Remove the cake from the oven. Immediately spoon hot rum glaze over the hot cake. Cool in pan 30 minutes before turning out onto cooling rack.
