Comida Kraft
Recipe Box

Pecan Rum Cake

Prep Time
Total Time

16 servings

Ahoy there, rum cake-loving mateys! Get out your fluted tube pan and some pecan halves to make this moist and nutty crew-pleaser.

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What You Need

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Make It

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  • Preheat oven to 350°F. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended. Pour into prepared pan.
  • Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack. Remove cake from pan; cool completely.
  • Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended. Drizzle over cake slices.
Please use alcohol responsibly.

Size Wise

Your loved ones will know it's a special occasion when you serve this indulgent rum cake.


Substitute PLANTERS Walnuts for the pecans.

Creative Leftovers

For a change of pace, top cake slices with rum-flavored whipped topping. Just add 1 to 2 Tbsp. rum glaze to each cup of thawed COOL WHIP Whipped Topping; stir gently with wire whisk until well blended. Spoon over cake slices.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
Total fat 27g
Saturated fat 8g
Cholesterol 70mg
Sodium 260mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 24g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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