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Rum-Nut Pudding Cake
Rum-Nut Pudding Cake

Rum-Nut Pudding Cake

8 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 20 Min Cook: 50 Min
A fresh-baked vanilla-pecan cake with a warm rum sauce - how does that sound for your next showstopper dessert? Serve it as the final course or for a coffee-break - either way, we can guarantee there won't be any leftovers.
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20 Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
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.
Step 2
Bake 50 min. or until toothpick inserted near centre comes out clean. Cool slightly.
Rum Sauce:
Step 1
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.
Step 2
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.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 4 g
20 %
Cholesterol 50 mg
Sodium 300 mg
13 %
Carbohydrate 35 g
Fibre 1 g
Sugars 0 g
Protein 3 g
Vitamin A
6 %
Vitamin C
0 %
6 %
4 %
Makes 20 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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