KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

Pecan Rum Cake

Pecan Rum Cake recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 25 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
cup  PLANTERS Pecan Halves, coarsely chopped
1
pkg.  (2-layer size) yellow cake mix
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3/4
cup  dark rum, divided
1/2
cup  oil
1/2
cup  sugar
1/4
cup  (1/2 stick) butter or margarine

Make It

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.

Kraft Kitchens Tips

Size Wise
Your loved ones will know it's a special occasion when you serve this indulgent rum cake.
Substitute
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.
K:45105v0E:69153
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email