Malibu Rum Cake

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy!

For the Cake
1 cup chopped pecans or walnuts
1 box yellow cake mix (see note below)
1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water (or you can use pineapple juice)
1/2 cup vegitable oil
1/2 cup Malibu Rum

For the Glaze
1/4 pound butter
1/4 cup water
1 cup Brown Sugar
1/2 cup Malibu rum
Whipped Cream (Optional)

NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.


Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool.
For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Decorate with whipped cream if desired. Or serve with ice cream.

Nicki's recipe calls for Bacardi Rum (80 proof) and white sugar instead of brown. I'm gonna try that way next time.

Comments

BabelBabe said…
I tried to do this with a from-scratch yellow cake as i can definitely taste the "mix-ness" int his cake.
9:45 AM
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