Between the holidays and snow days, I’ve been in the house cooking since mid-December! It’s now mid-January and I’ve pretty much used up every can and box in the pantry. Tonight, in anticipation of a big thaw overnight, I decided to end all of this cooking and eating by making my favorite cake – a last hurrah for this string of days at home.
Paula Deen’s Double Rum Cake is one of the easiest cakes in the world to make since it uses a packaged cake mix. The instant pudding and rum you add make it incredibly moist; and the rum syrup you pour over the top is its crowning glory! Try this as a treat, a gift or for guests and you’ll always get raves.
Double Rum Cake from Paula Deen
One package yellow cake mix
One 3 1/2-ounce package instant vanilla pudding mix
1/2 cup rum, light or dark
1/2 cup vegetable oil
4 large eggs
1/2 cup chopped pecans
Rum Syrup: 1 cup sugar, 1 stick margarine, 1/4 cup rum, 1/4 cup water
Preheat oven to 325 degrees. Blend cake mix, pudding mix, rum, oil, and 1/2 cup water. Add the eggs, one at a time, beating well after each addition. Evenly distribute the pecans in the bottom of the prepared Bundt pan. Pour the batter on top of the pecans and bake for 50 to 55 minutes, until a knife inserted an inch from the center comes out clean. Do not remove the cake from the pan. Make the rum syrup by bringing ingredients to a boil and cooking for 3 minutes. With a fork, make holes in the top of the cake. Pour the syrup over the cake and let sit for 30 minutes or as long as you can stand it! Invert the pan onto a serving plate. Divine!