SHELBY STONE — One Workplace, San Francisco
This cake reminds me of my childhood and of holiday visits to my aunt’s house. The aroma of the butter/rum sauce simmering on the stove is heavenly. There is never a crumb left and it’s now our standard holiday hostess gift/potluck holiday dessert! It gets even better as it ages! Yum!
INSTRUCTIONS
Preheat oven to 325.
Grease/flour Bundt pan (get all the nooks and crannies!).
Sprinkle 1/2 cup chopped pecans in bottom of pan. Set aside pan and prepare cake.
Mix together all ingredients for cake (cake mix, small box of pudding, 4 eggs, 1/2 cup rum, 1/2 cup oil, 1/2 cup water).
Pour cake into pan and place in oven. Bake approximately 60 minutes or until cake is golden/springy.
During the last 5 minutes of the cake baking, in a sauce pan, melt 1 stick of butter, 1 cup of sugar, 1/4 cup of Dark Rum and 1/4 cup of water.
Take cake out of oven and immediately after it comes out, pour the melted butter mixture over the top of the cake. Make sure you pour the sauce evenly over the cake.
Leave cake in pan for 40 minutes and then invert cake onto a serving platter and enjoy!
PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour, 20 minutes
INGREDIENTS
FOR PREPARING PAN
1/2 cup chopped pecans
FOR CAKE
1 box Duncan Hines Yellow Butter Cake mix
1 small box Vanilla Pudding (not instant)
4 eggs
1/2 cup Dark Rum
1/2 cup vegetable oil
1/2 cup water
FOR RUM SAUCE
1 stick of butter
1 cup of white sugar
1/4 cup Dark Rum
1/4 cup water