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Add a photoRaciónes: 12
Ingredientes
- 1 c. Minced pecans
- 1 x 18.5 ounce yellow cake mix
- 1 x 3.75 ounce pkg jello instant Vanilla pudding mix
- 4 x Large eggs
- 1/2 c. Cool water
- 1/2 c. Wesson oil
- 1/2 c. Dark rum (80 proof)
- 1/4 lb Butter
- 1/4 c. Water
- 1 c. Sugar
- 1/2 c. Dark rum (80 proof)
Direcciones
- Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cold. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides.
- Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Heat butter in sauce pan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat and stir in rum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 535 | |
| Calories from Fat 236 | 44% |
| Total Fat 26.92g | 34% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.23g | |
| Cholesterol 91mg | 30% |
| Sodium 407mg | 17% |
| Potassium 81mg | 2% |
| Total Carbs 59.62g | 16% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.6g | 16% |
| Protein 5.2g | 8% |
