Dianna’s Rum Cake
Careful, this could be an addicting but oh so yummy journey…
Cake
- 1 Box Duncan Hines yellow cake mix
- 1/2 Cup Vegetable oil
- 1/2 Cup Malibu rum
- 1/2 Cup Water
- 3 Eggs
- 1/3 Cup finely chopped Pecans
Sauce
- 1/4 Cup Water
- 1/2 Cup Salted Butter
- 1 Cup Sugar
- 1/4 Cup Malibu rum
Cake Prep
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Spray a Bundt pan, 2 loaf pans or 4 mini loaf pans with non-stick spray. Place finely chopped pecans in bottom of pan(s) evenly.
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Mix the first five ingredients together for 3 minutes with a hand or stand mixer.
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Place batter into pans over pecans. Bake at 350 degrees F for approximately 40-45 minutes until cake springs back and toothpick comes out clean. This will vary from oven to oven and on the baking container used. Remove from oven.
Sauce (Make as cakes are cooking)
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While cake(s) are baking, prepare the sauce. Combine water, sugar and butter in a saucepan and cook until sugar is dissolved. Allow to cool for 5 minutes.
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Add ¼ cup Malibu rum.
Combining sauce and cake
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Once cakes are baked and removed from the oven, poke holes into the cake with a skewer in several places.
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Pour sauce over cake(s) evenly so the cake absorbs the buttery rum mixture. Allow to set 5 minutes.
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Shake/gently tap cake until it is dislodged from the pan edges and invert onto serving dish.
