Lisa’s father’s favorite dessert was her mother’s Rum Cake. He was forever asking her when she was making it again! Those of us who are Italian-American know that we have a strange love affair with rum. It mysteriously appears in a number of our desserts! (And there is, of course, the famous Baba Rum from Naples….) In this cake, the rum renders the dessert moist, irresistible and, once again, offers a memorable way to end Sunday Dinner. Watch Lisa make it (and remember her parents!) on the Lisa’s Italian Kitchen YouTube channel here. Buon Appetito e Tutti a Tavola!

My Mom’s Rum Cake Ingredients:

1 cup chopped pecans

1 Duncan Hines Butter Yellow Cake Mix (18 oz)

1 box vanilla pudding (3.35 oz)

1/2 cup light rum

1/2 cup water

1/2 cup butter

4 eggs

Glaze:

1 1/4 sticks butter

1 cup sugar

1/4 cup rum

1/4 cup water

My Mom’s Rum Cake Directions:

Grease the bundt pan and flour. Sprinkle pecans on the bottom, toss dry ingredients together (cake mix and pudding) and next add 4 ingredients. Beat for 2 minutes. Bake at 325 degrees for 50-60 minutes.

Melt the butter in a medium saucepan. Add sugar and stir until it dissolves. Add rum and water. Boil for 3-4 minutes. Poke holes in the cake with a toothpick. Pour the glaze over the cake and let it stand for 30 minutes.