Butter Pecan Rum Cake
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
Preheat oven to 350 degrees.
Grease bottom and all sides of a bundt pan.
Mix cake according to box instructions.
Add rum extract to mix.
Fold in chopped pecans.
Pour into prepared pan.
Bake for 44-49 minutes or until toothpick inserted to the center comes out clean.
Let cake cool for 5 minutes, flip onto serving platter to fully cool.
Sauce: Melt butter in a large saucepan over medium heat.
Stir in sugar, evaporated milk, corn syrup, and baking soda.
Bring to a boil. Reduce heat stir constantly for 7 minutes.
Remove from heat and add rum extract.
Set sauce aside and allow bubbles to settle, stirring occasionally. Sauce will turn to a caramel color.
Once cake is cool, drizzle with sauce.
Top with toasted pecans.
Enjoy!
Nutrition Information
Serving Size
