MINNEAPOLIS — The best kind of cake to eat is one you need to show your ID for! Mama Lew shares one of her most requested cakes... her "Boozy" Butter Rum Cake!
- 1 pkg of Yellow Cake Mix
- 1 pkg of instant vanilla pudding
- 1/2 cup water
- 1/2 cup Bacardi rum
- 1/2 cup of oil
- 4 eggs beaten in (one at a time)
- 3 ounces of chopped pecans (any nut you prefer)
Grease and flour a Bundt pan
Spread 3 ounces of chopped pecans on bottom
Mix the rest of your ingredients, and make sure you add only one egg to the mixture at a time
Bake at 325 F for 1 hour
Cool cake for more than 10 minutes and poke holes into the cake.
For the butter rum sauce combine 2 ounces of water, 3/4 cup of sugar and one stick of butter at low/medium heat until melted
Add in 2 ounces of rum (or 3 if you're like Mama Lew!) and bring to a quick boil
Dump the sauce onto the cake and let it come to a complete cool (or overnight)
Flip the cake out onto a plate and top with powdered sugar! Enjoy!
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