🫙 From the Spice Rack
Bicardi Rum Cake From Loren Martin
1 c Chopped pecans 1 18.5 oz yellow cake mix 1 3.75 oz pkg jello instant Vanilla pudding mix 4 Eggs 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark rum (80 proof) Glaze: 1/4 lb Butter...
maineasy
Ingredients8 items
Ingredients
- 1cup chopped pecans
- 118.5 oz yellow cake mix
- 13.75 oz pkg jello instant
- 1/2cup cold water
- 1/2cup wesson oil
- 1/2cup dark rum (80 proof)
- 1/4cup water
- 1cup sugar
Directions
- 1
1 c Chopped pecans 1 18.5 oz yellow cake mix 1 3.75 oz pkg jello instant Vanilla pudding mix 4 Eggs 1/2 c Cold water 1/2 c Wesson oil 1/2 c
- 2
Mix all cake ingredients together
- 3
Pour over nuts
- 4
Bake 1 hour at 325 F
- 5
Invert on serving plate
- 6
Prick top and drizzle and smooth glaze evely over top and sides
- 7
Allow cake to absorb glaze
- 8
Repeat until glaze is used up