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So moist. So delicious. And so much more.™

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Cakes

Rum Cake

Teresa Fee Recipe shared by:
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Rum cake with glaze topping

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 8
  • Rating:

Ingredients

  • 1 cup chopped pecans
  • 1 box Duncan Hines yellow cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1/2 cup water
  • 1/2 cup rum
  • 1/2 cup margarine
  • 1/4 cup water
  • 1 cup granulated sugar

Baking Instructions

  1. Combine cake mix,, eggs, oil, 1/2 cup water, 1/2 cup rum, and mix well.
  2. Grease and flour bundt pan, add pecans, and pour cake batter into pan. Bake at 325 for 1 hour.
  3. Combine margarine, 1/4 cup water, and sugar, and boil for 5 minutes, stirring constanttly . Remove from heat; add rum.
  4. After cake is cool, prick top and sides with fork and brush glaze over cake until absorbed.
  5. A tube pan may be used instead of a bundt pan.

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Tips

Cereal Treat Bars

Cereal Treat Bars

Before you start pressing your mixture into pan, spray a little of the cooking spray on your fingers; this helps to keep them clean.


"Melted" Ice Cream Cone Cake

"Melted" Ice Cream Cone Cake

I am an amateur when it comes to baking, but the Duncan Hines Glaze was so easy to use! I created a "melting" ice cream cone cake for my daughter's 1st birthday. Frost your cake and chill it in the fridge. Following the warming instructions, ensure your glaze is a really smooth, syrupy, consistency. I covered the top of the cake to allow it to run gently over the sides. I also used the glaze to cover a molded rice crispy treat, adding a cone before it set. Result: a "melting" ice cream cone





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