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Frangelico Rum Cake

Source of Recipe

CK member


List of Ingredients

1 cup pecans, chopped
2 tablespoons sugar
1 (3 3/4 oz) pkg. instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/4 cup rum
1/4 cup Frangelico liqueur
1 (2 layer) yellow cake mix (without pudding)
Syrup
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup rum (Bacardi Light)
1/4 cup Frangelico Rum



Recipe

Mix nuts and sugar. Sprinkle bottom of a well-greased and floured bundt pan. Blend in mixer for 5 minutes the pudding, eggs, water, oil, rum, and liqueur. Add cake mix and blend well with the mixer. Pour into bundt pan.

Bake at 325 for one hour. Leave in pan. While warm, poke lots of holes in cake with a cooking fork.

For syrup, combine butter, water, and sugar in medium saucepan. Boil 5 minutes, stirring constantly. Add rum and frangelico.

Pour hot syrup over cake. Cool cake completely in pan before removing. 10-12 servings.

Once out of the pan, if cake is still warm and moist, you can sprinkle more pecans over the top.