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Festive Rum Cake Recipe
|Coarsely chopped pecans/Walnuts||1 Cup (16 tbs)|
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Rum glaze||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 4911 Calories from Fat 2309
% Daily Value*
Total Fat 266 g408.8%
Saturated Fat 46.8 g234.2%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 5684.7 mg236.9%
Total Carbohydrates 552 g184.1%
Dietary Fiber 23.1 g92.4%
Sugars 344.6 g
Protein 60 g119.9%
Vitamin A 24.3% Vitamin C 7.9%
Calcium 19.9% Iron 36.5%
*Based on a 2000 Calorie diet
In large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water, oil and rum; beat at medium speed 4 minutes, pour batter evenly over nuts.
TO HEAT BY TIME Set Power Select at MEDIUM for 12 1/4 to 14 minutes.
Pineapple Upside-Down Cake, TO HEAT BY INSTA-MATlC Cover completely with plastic wrap; heat on COOK 3.
After heating, release plastic wrap.
Let STAND, covered, 10 minutes.
Prick top of cake; drizzle 1/2 Rum Glaze over cake (to absorb).
Invert cake onto serving platter and prick top and sides of cake; drizzle cake with remaining glaze.
Store, covered, until ready to serve.