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Rum Cake

Print Recipe
Served at Pearson’s Edina Restaurant on 50th and France in Minneapolis, Minnesota.
Servings 12

Ingredients

  • ½ c. pecans, chopped
  • 1 yellow cake mix
  • ½ c. light rum
  • ½ c. water
  • ½ c. vegetable oil
  • 4 eggs
  • 1 - 3¾ oz. package vanilla instant pudding mix

For hot rum glaze:

  • 1 c. sugar
  • 1 stick of butter
  • ¼ c. rum of your choice
  • ¼ c. 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.