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Ingredientes
- 1/2 cup chopped pecans
- 1 pkg. (18.5 oz) yellow cake mix with pudding in the mix
- 3 eggs
- 1/2 cup cold water
- 1/3 cup vegetable oil
- 1/2 cup dark rum
- Glaze:
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
Direcciones
- Preheat oven to 325 F
- Grease and flour bundt pan.
- Sprinkle nuts over the bottom of the pan.
- Mix together all remaining ingredients except the glaze
- Pour batter over the nuts.
- Bake for 1 hour
- Cool in pan on rack
- Invert cake onto rack over a pan to catch dripping glaze
- Prepare glaze:
- Melt the butter in a saucepan.
- Stir in the water and sugar
- Boil 5 minutes, stirring constantly
- Remove from the heat
- Stir in rum
- Prick top of cake all over with an ice pick or a toothpick
- pour glaze over top and sides of the cake
- Repeat until all the glaze is absorbed in the cake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 450 | |
| Calories from Fat 190 | 42% |
| Total Fat 21.62g | 27% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.16g | |
| Cholesterol 68mg | 23% |
| Sodium 358mg | 15% |
| Potassium 63mg | 2% |
| Total Carbs 51.22g | 14% |
| Dietary Fiber 0.7g | 2% |
| Sugars 16.84g | 11% |
| Protein 3.61g | 6% |
