DUNCAN HINES RUM CAKE
Make and share this Duncan Hines Rum Cake recipe from Food.com.
Provided by taysyd4
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake mix type: Duncan Hines without pudding.
- Preheat oven at 325°F.
- Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
- Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
- For Glaze:.
- Cook all together and add rum last.
- Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3
EASY BACARDI RUM CAKE
Steps:
- Preheat oven to 325°F. Grease and flour a 10 inch or 12 cup Bundt pan. Sprinkle nuts over the bottom and sides of pan.
- Combine cake mix, vanilla pudding, eggs, water, oil and 1/2 cup rum. Mix well and pour over nuts in pan.
- Bake for 1 hour or until cake tests done. Remove from oven, prick the cake and pour some of the glaze. Invert over serving plate and pour the rest of the glaze over, until all has been absorbed.
- For Glaze: melt butter, stir in water and sugar. Boil 5 minutes, stirring. Remove from heat and stir in rum.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RUMLICIOUS RUM CAKE
This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.
Provided by Chef funnyface7749
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
- In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
- Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
- 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
- Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
- Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Nutrition Facts : Calories 263.9, Fat 13.3, SaturatedFat 3.8, Cholesterol 45.9, Sodium 237.7, Carbohydrate 29.2, Fiber 0.4, Sugar 21.5, Protein 2.4
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
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