Rum Coffee Cake

Rum Coffee Cake

Here's what you'll need:

Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)  I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof release mix.


1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)

Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar

In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water

Pour batter into the pan.
Sprinkle the top with pecans

Bake 45 minutes

Just before the cake is done, prepare the glaze.

In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.

Remove from heat and set  aside.

As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.

Remove the cake onto a plate, invert again onto another plate with the glazed side up.

Enjoy!
Peace in the Kitchen!