Mom's Rum Cake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. (5 minutes)

Recipe View 2 mins In a large bowl, combine the yellow cake mix and vanilla pudding mix. Whisk to remove any lumps. (2 minutes)

Recipe View 3 mins In a separate bowl, beat the eggs, water, oil, and 1/2 cup rum until well combined and frothy. (3 minutes)

Recipe View 5 mins Gradually add the wet ingredients to the dry ingredients, beating on medium speed until smooth and well mixed. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Spread the toasted pecans evenly over the bottom of the prepared tube pan. Pour the cake batter over the pecans, ensuring it's evenly distributed. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 5 mins While the cake is baking, prepare the rum glaze. In a saucepan, combine the butter, 1/4 cup water, and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar is dissolved. (5 minutes)

Recipe View 15 mins Reduce the heat to medium and continue to boil rapidly, stirring frequently, until the syrup thickens and becomes syrupy, about 10-15 minutes. Remove from heat and stir in the 1/2 cup rum. (15 minutes)

Recipe View 5 mins Once the cake is out of the oven, let it cool in the pan for 5 minutes before inverting it onto a serving plate. (5 minutes)

Recipe View 5 mins While the cake is still hot, use a toothpick or skewer to poke holes all over the top. Slowly spoon the rum glaze over the cake, allowing it to soak in. (5 minutes)

Recipe View Let the cake sit at room temperature for at least one day to allow the flavors to meld. Refrigerate after one day to maintain freshness.