Duncan Hines Rum Cake Recipes

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Steps:

• Cake mix type: Duncan Hines without pudding.
• Preheat oven at 325°F.
• Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
• Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
• For Glaze:.
• Cook all together and add rum last.
• Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.

Steps:

• Preheat oven to 325.
• Cake:.
• Grease heavily & flower 10" tube or 12 cup bundt pan.
• Sprinkle chopped nuts over the bottom of pan.
• Mix all ingredients together.
• Pour batter over nuts.
• Bake for 1 hour.
• Cool.
• Invert on serving plate.
• Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
• Glaze:.
• Melt butter in sauce pan.
• Stir in water & sugar.
• Boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in Rum.

Steps:

• Preheat oven to 350.
• Grease and flour 12 cup bundt or 10 inch tube pan.
• Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
• Blend well, then beat at medium mixer speed 2 minutes.
• Turn into prepared pan.
• Bake 55 to 60 minutes or until cake tests done.
• Cool in pan 15 minutes.
• Meanwhile, combine remaining nectar and sugar in saucepan.
• Bring to a boil, boil 5 minutes, stirring constantly.
• Remove from stove and stir in remaining rum.
• Remove cake from pan to serving plate.
• Prick top and sides.
• Slowly, spoon and brush syrup over warm cake.
• ENJOY!

Steps:

• Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
• Arrange mango cubes in the bottom of the pan.
• Blend together rum, water, eggs, butter, and pureed mango.
• Add cake mix and beat at medium speed for 4 minutes.
• Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool cake 20 minutes in the pan.
• Loosen and remove from pan onto serving plate.

Steps:

• Preheat oven to 325°F. Grease and flour a 10 inch or 12 cup Bundt pan. Sprinkle nuts over the bottom and sides of pan.
• Combine cake mix, vanilla pudding, eggs, water, oil and 1/2 cup rum. Mix well and pour over nuts in pan.
• Bake for 1 hour or until cake tests done. Remove from oven, prick the cake and pour some of the glaze. Invert over serving plate and pour the rest of the glaze over, until all has been absorbed.
• For Glaze: melt butter, stir in water and sugar. Boil 5 minutes, stirring. Remove from heat and stir in rum.