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Categories:
butter cake instant pudding Crisco oil eggs water rum cinnamon nutmeg salt pecans coconut nuts coconut
Viewed: 45 - Published at: 2 years agoIngredients
- 1 (18.25 oz.) pkg. Duncan Hines butter cake mix
- 1 (3 oz.) pkg. instant pudding mix
- 1/2 c. Crisco oil
- 4 eggs
- 1/2 c. water
- 1/2 c. rum (or eliminate water and use 1 c. apricot nectar)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 c. chopped pecans
- 1/2 c. coconut
- 2 Tbsp. chopped nuts
- 2 Tbsp. chopped coconut
Method
- Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut.
- Grease Bundt pan and dust with sugar.
- In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut.
- Pour cake mix into pan.
- Bake for 1 hour at 325°. Cool 5 minutes and turn out on plate and glaze.
