Ho Ho Ho Rum Cake

SUBMITTED BY: Carolyn PHOTO BY: PULLEYHEATHER

"This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well."

PREP TIME	45 Min
COOK TIME	1 Hr
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch bundt pan

USMETRIC

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INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs, beaten
1/2 cup cold water
1/2 cup light rum
1/2 cup vegetable oil
1 (16 ounce) package chocolate frosting
1/8 cup light rum
1/2 cup chopped pecans

READ REVIEWS (3)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.

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REVIEWS

Reviewed on Dec. 17, 2002 by ATARA

it was quick and easy to make and delicious

8 users found this review helpful

Reviewed on Dec. 31, 2002 by L YEAGER

I served this cake for desert Christmas day and thought that it was good, but not exceptional. The chocolate frosting did not sound good to me so I just sprinkled the finished cake with powdered sugar.

3 users found this review helpful

Reviewed on Dec. 25, 2007 by PULLEYHEATHER

I chose this rum cake because it had frosting instead of a glaze and it did not disappoint us! It tasted better the 2nd day, although was still good on day one. It was moist and had just a faint rum taste, which I liked. I don't generally like cakes that taste like they were soaked in rum. Excellent recipe!

0 users found this review helpful