15m
PREP TIME
1hr
COOK TIME
334
CALORIES
11
INGREDIENTS
Servings: 16
Ingredients
- Cake
- 1 cup chopped pecans
- 1 package (2-layer size) yellow cake mix
- 1 package (4-serving size) vanilla instant pudding mix
- 4 eggs
- 1 cup water
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons McCormick® Rum Extract With Other Natural Flavors
- Butter Rum Glaze
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 2 tablespoons water
- 1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum flavor in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan.
- 2 Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
- 3 Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.
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