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Frangelico Rum Cake

recipe at a glance
Rating: 5/5 5 stars
1 review

ready in: 1-2 hrs
serves/makes:   12
  

recipe id: 20157
cook method: oven, stovetop
Frangelico Rum Cake Recipe
photo by: iwiner
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ingredients

1 cup pecans, chopped
2 tablespoons sugar
1 package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup oil
1/4 cup rum
1/4 cup Frangelico liqueur
1 package yellow cake mix (without pudding, 2-layer)

Syrup

1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup rum
1/4 cup Frangelico liqueur

directions

Mix nuts and sugar. Sprinkle bottom of a well greased and floured Bundt pan. Blend in mixer 5 minutes the pudding, eggs, water, oil, rum, and liqueur. Add cake mix and blend well with the mixer. Pour into Bundt pan. Bake at 325 for one hour.

Leave in pan. While warm, poke lots of holes in cake with a cooking fork.

For syrup, combine butter, water, and sugar in medium saucepan. Boil 5 minutes, stirring constantly. Add rum and Frangelico. Pour hot syrup over cake. Cool cake completely in pan before removing.

added by

nlberry

nutrition

580 calories, 30 grams fat, 67 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: recipe rating
Rich and boozy goodness! Not good for kids or adults on medications but superb for consenting adults! Very moist, tastes divine and so easy to make. A holiday staple from now on!!!