E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Rum Cake Lodge Cast Iron | February 12, 2018 The boozy flavor of this cake is perfectly offset by the crunch of the pecans. Plus, it's easy to bake as 1, 2, 3! Level Beginner Prep Time 10 minutes Cook Time 55 minutes Serves 10 Cook it With Our Fluted Cake Pan Ingredients Cake Baker's Joy 2 cups pecans, finely chopped, divided 1 18-ounce package yellow cake mix 1 3.4-ounce package Jell-O Vanilla Instant Pudding 4 large eggs, room temperature ½ cup cold water ½ cup vegetable oil ½ cup dark rum Syrup ½ cup butter ¼ cup water 1 cup granulated sugar ¼ cup dark rum Directions Preheat oven to 325 degrees Fahrenheit. Grease Fluted Cake Pan with Baker’s Joy. Sprinkle 1 cup chopped pecans on bottom of pan. Put cake mix and instant pudding mix into bowl. Beat in eggs, water, and oil, followed by rum and remaining pecans. Mix until smooth, about 2 minutes. Pour batter into pan and bake 55 minutes, or until a cake tester comes out clean. When cake is nearly done baking, make the syrup. Melt butter, then whisk in water and sugar. Cook over medium-low, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in rum. Remove from oven and immediately poke 20 holes into cake. Spoon half of the syrup over it. When cake is completely cool, flip onto a plate. Poke 20 more holes on the top and sides. Spoon and brush on all the remaining syrup. Let sit 15 minutes before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Rum Cake Lodge Cast Iron | February 12, 2018 The boozy flavor of this cake is perfectly offset by the crunch of the pecans. Plus, it's easy to bake as 1, 2, 3! Level Beginner Prep Time 10 minutes Cook Time 55 minutes Serves 10 Cook it With Our Fluted Cake Pan Ingredients Cake Baker's Joy 2 cups pecans, finely chopped, divided 1 18-ounce package yellow cake mix 1 3.4-ounce package Jell-O Vanilla Instant Pudding 4 large eggs, room temperature ½ cup cold water ½ cup vegetable oil ½ cup dark rum Syrup ½ cup butter ¼ cup water 1 cup granulated sugar ¼ cup dark rum Directions Preheat oven to 325 degrees Fahrenheit. Grease Fluted Cake Pan with Baker’s Joy. Sprinkle 1 cup chopped pecans on bottom of pan. Put cake mix and instant pudding mix into bowl. Beat in eggs, water, and oil, followed by rum and remaining pecans. Mix until smooth, about 2 minutes. Pour batter into pan and bake 55 minutes, or until a cake tester comes out clean. When cake is nearly done baking, make the syrup. Melt butter, then whisk in water and sugar. Cook over medium-low, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in rum. Remove from oven and immediately poke 20 holes into cake. Spoon half of the syrup over it. When cake is completely cool, flip onto a plate. Poke 20 more holes on the top and sides. Spoon and brush on all the remaining syrup. Let sit 15 minutes before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
