Cherry Nut Rum Cake
Total Time
Prep: 10 min. Cook: 60 min.
Makes
10 servings
Ingredients
1 box (10.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
1 small (10 oz.) jar maraschino cherries (drained)
1 cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees.
Grease and flour (or use non-stick cooking spray with flour) a Bundt cake pan or 2 loaf pans.
Drain cherries on paper towels and cut each into fourths.
Mix cake mix, pudding, eggs, water, oil, and rum into large bowl with mixer or by hand just till mixed (don't overmix).
Gently fold in cherries and pecans. Pour into greased and floured bundt pan or loaf pans.
Bake 1 hour at 350 degrees or till toothpick comes out clean.
Cool 10 minutes and invert onto serving platter.
