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Butter Pecan Rum Cake

pickett

Yield

4 Servings

Time

60 minutes

Butter Pecan Rum Cake

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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

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