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Ingredients1 h 45 m servings 456 cals
Original recipe yields 14 servings (1 - 10 inch bundt pan)
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
- Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
- Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
- Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
Per Serving: 456 calories; 22.2 g fat; 56.8 g carbohydrates; 4.1 g protein; 54 mg cholesterol; 424 mg sodium. Full nutrition
ReviewsRead all reviews 3
I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a fai...