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Rum-Nut Pudding Cake

average rating

rate/review

prep time

20 min

total time

1 hr 10 min

makes

photo by:

kraft

recipe by: kraft

What You Need

Cake

1/2 cup chopped pecans, toasted

1 pkg. (2-layer size) white cake mix

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

4 eggs

1/2 cup water

1/2 cup oil

1/3 cup rum

Rum Sauce

1 cup sugar

1/2 cup butter

1/4 cup water

1/2 cup rum

Make It

CAKE:
PREHEAT oven to 350°F. Sprinkle pecans onto bottom of greased 9-inch fluted tube pan; set aside. Beat cake mix, dry pudding mix, eggs, water, oil and rum in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.

BAKE 50 min. or until toothpick inserted near centre comes out clean. Cool slightly.

RUM Sauce: Place sugar, butter and water in medium saucepan. Bring to boil on medium heat, stirring frequently. Boil 5 min. Remove from heat; gradually stir in rum.

REMOVE cake from pan to serving plate. Pierce cake with fork or wooden skewer at 1/2-inch intervals. Pour warm Rum Sauce over cake just before serving.