Rum Praline Cake Recipe

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0 votes | 840 views
Servings: 10

Ingredients

Cost per serving $0.82 view details
  • 1 c. minced pecans
  • 1 pkg. 2-layer size yellow cake mix (no pudding in the mix)
  • 1 (4 serving size) pkg. instant vanilla pudding mix
  • 4 Large eggs
  • 3/4 c. cool water
  • 1/4 c. veg. oil
  • 1/4 c. dark rum
  • 1 c. sugar
  • 1/2 c. butter
  • 1/2 c. water
  • 1/4 c. dark rum
  • Sliced peaches
  • Whipped topping

Directions

  1. Sprinkle the pecans proportionately in bottom of greased and floured 10" fluted tube pan. In large mixer bowl, combine cake mix, pudding mix, Large eggs, the 3/4 c. water, the oil and the 1/4 c. rum. Blend well. Beat at medium speed of electric mixer for 2 min. Pour into prepared pan.
  2. Bake in 325 degree oven for 50 to 55 min or possibly till cake tests done. Cold in pan for 15 min. Invert on serving plate. Prick cake with long-tined fork. In saucepan, combine sugar, butter and the 1/2 c. water. Bring to boiling; boil 5 min, stirring constantly. Remove from heat. Stir in remaining rum. Heat through. Spoon warm glaze over hot cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 10 servings
Calories 306  
Calories from Fat 182 59%
Total Fat 20.81g 26%
Saturated Fat 7.21g 29%
Trans Fat 0.14g  
Cholesterol 108mg 36%
Sodium 94mg 4%
Potassium 81mg 2%
Total Carbs 22.33g 6%
Dietary Fiber 0.8g 3%
Sugars 21.58g 14%
Protein 3.24g 5%
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