Frangelico Rum Cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Syrup

• Baking & Spices

  • 1 package Cake mix, yellow
  • 18 tbsp Sugar
  • 1 package Vanilla pudding mix, instant

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1/2 cup Frangelico liqueur
  • 1/2 cup Rum

• Liquids

  • 3/4 cup Water

Found on cdkitchen.com

Directions

• Mix nuts and sugar. Sprinkle bottom of a well greased and floured Bundt pan. Blend in mixer 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.

Nutrition