Rum Pecan Bundt for #BundtBakers
#BundtBakers is a group of Bundt-loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.
- 1 cup pecans, chopped
- 1 18 1/2 oz. pkg. yellow cake mix
- 1 3 3/4 oz. pkg. vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup amber rum
- 1/4 lb. butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup amber rum
- Preheat oven to 325F. Spray a 10' bundt pan with cooking spray and then flour. Sprinkle nuts on the bottom. Set aside.
- In a standup mixer with a paddle attachment mix the remaining cake ingredients together until smooth. Pour the batter over the nuts.
- Bake for 60 min. or until golden brown and a cake tester comes out clean.
- Let cool and then invert onto a serving plate.
- Make the glaze by melting the butter in a saucepan. Add the water and sugar and stir.
- Bring up to a boil and then simmer, stirring constantly for about 5 min. Remove from heat and slowly add the rum.
- With a large needle or a cake tester, pierce holes throughout the cake. Careful not to break up the nut topping.
- Paint and smooth the glaze over the cake and repeat many times until the glaze is all used up.
- Serve the cake with whipped cream or vanilla ice cream.
Amount Per Serving:Calories: 637Total Fat: 32gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 100mgSodium: 526mgCarbohydrates: 69gFiber: 2gSugar: 44gProtein: 6g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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