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Alexis Wise

Yield

4 Servings

Time

60 minutes

This is a great recipe for any special event. It features a buttery cake, topped with pecans and smothered in a sweet buttery rum sauce.

Yield

Conversions

Cake Ingredients

1

Butter yellow cake mix

batter prepared as directed

1

tsp Rum extract

¾

cups Pecans

coarsely chopped

Sauce Ingredients

½

cups Butter

1½

cups White sugar

¾

cups Evaporated milk

2

tbsp Corn syrup

1

tsp Baking soda

1

tsp Rum extract

1

cups Pecans

toasted and finely chopped

Preparation

  1. Preheat oven to 350 degrees.

  2. Grease bottom and all sides of a bundt pan.

  3. Mix cake according to box instructions.

  4. Add rum extract to mix.

  5. Fold in chopped pecans.

  6. Pour into prepared pan.

  7. Bake for 44-49 minutes or until toothpick inserted to the center comes out clean.

  8. Let cake cool for 5 minutes, flip onto serving platter to fully cool.

  9. Sauce: Melt butter in a large saucepan over medium heat.

  10. Stir in sugar, evaporated milk, corn syrup, and baking soda.

  11. Bring to a boil. Reduce heat stir constantly for 7 minutes.

  12. Remove from heat and add rum extract.

  13. Set sauce aside and allow bubbles to settle, stirring occasionally. Sauce will turn to a caramel color.

  14. Once cake is cool, drizzle with sauce.

  15. Top with toasted pecans.

  16. Enjoy!

Nutrition Information

Serving Size

Comments (3)

Fantastic recipes Love the Creamy Tomato Soup and the Pumpkin Spice Apple Bars one also

Fantastic recipes

Thank you for the recipe. I am going to try to make it. I just have to water my Bundt cake pan.

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