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Nanoo’s Rum Cake

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Level: Easy

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Description

This is the moistest cake you will ever eat! It is my grandmother’s recipe and is my ‘go-to’ party dessert. Delicious with fresh strawberries or peaches and whipped cream.

Ingredients

  • 1 cup Chopped Pecans
  • 1 box (18.25 Oz. Box) Yellow Cake Mix (I Use Duncan Hines)
  • 1 package (6-serving Size, About 5-6 Oz. Box) French Vanilla Instant Pudding
  • ½ cups Water
  • ½ cups Vegetable Oil
  • ½ cups Light Rum
  • 4 whole Eggs
  • _____
  • FOR THE RUM SAUCE:
  • 1 stick Butter
  • 1 cup Sugar
  • ¼ cups Water
  • 2 ounces, fluid Rum

Preparation

Sprinkle chopped pecans on the bottom of a greased bundt pan. Mix cake mix, pudding, water, oil, and rum. Beat in eggs, one at a time. Pour into the prepared bundt pan and bake for one hour at 325 degrees. Let cool.

While cake is baking, prepare the rum sauce. Boil the butter, sugar, water, and 2 ounces rum. Pour over the cake while still in the pan—it will soak in. Let it completely cool, invert, and enjoy!

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