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Pecan Rum Cake

Pecan Rum Cake

Make a delicious treat with this Pecan Rum Cake, it can easily be made into a Gluten Free Pecan Rum Cake too!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 serving

Calories: 931 kcal per serving

Ingredients

  • 1 Cup - Pecans
  • 1 Package - Yellow Cake Mix or Gluten Free Yellow Cake Mix
  • 1 ¾ Oz Packages - Instant Vanilla Pudding
  • 4 - Eggs
  • ½ Cups - Oil
  • ½ Cups - Water
  • ¼ Cups - Rum
  • ½ Cups - Butter
  • ¼ Cups - Water
  • ¼ Cups - Sugar
  • ¼ Cups - Rum
  • ½ Cups - Vegetable Shortening
  • ½ Cups - Gluten-Free or Regular Flour
  • ½ Cups - Canola Oil

Instructions

  1. If you plan to make Cake Goop - Combine the ingredients for the Cake Goop with a whisk or stand mixer until smooth. Brush it onto the bundt pan with a pastry brush and store the remaining ingredients in a glass jar. If you are not doing this, use a baking or cooking spray to coat the bundt pan.
  2. Preheat oven to 350°F.
  3. Grease a bundt pan (See step #1) then spread the pecans evenly on the bottom of the pan.
  4. Combine and mix the remaining cake ingredients in order.
  5. Pour it evenly into the bundt cake pouring it on top of the pecans.
  6. Bake in the oven for 40-50 minutes or until poked with a toothpick in the deepest part, the toothpick comes out clean.
  7. While the cake is baking, in a small saucepan on medium heat, combine all glaze ingredients and warm up until it reaches a rolling boil.
  8. Let the glaze ingredients boil for a full 5 minutes.
  9. Remove the cake from the oven.
  10. Pour the glaze ingredients over the cake with it still in the pan.
  11. Let the cake stand for 10 minutes, before turning the pan over and carefully releasing it.
  12. Serve.

Nutrition

Energy: 931 kcal | Total Fat: 72 g | Saturated: 19 g | Trans: 0 g | Unsaturated: 13 g | Cholesterol: 134 mg | Total Carbs: 59 g | Fiber: 2 g | Sugars: 35 g | Proteins: 7 g | Sodium: 580 mg | Polyunsaturated: 18 g | Monounsaturated: 32 g

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