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Nanoo’s Rum Cake
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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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