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Frangelico Rum Cake
Ready in: 1-2 hrs 
Difficulty: 3/5
photo by: iwiner
Click image to view
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 liquer
1 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
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. 10-12 servings.
The cake mix I use without the pudding is Duncan Hines
NUTRITION:
This Frangelico Rum Cake recipe from CDKitchen serves/makes 10
Recipe ID: 20157
REVIEWS:
Guest: Anonymous 2011-04-25
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!!!
