Belly Full · by Amy Flanigan★ 5.0 (3)
Butter Pecan Rum Cake
NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 14%
CARBS 62G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC22G OTHER38G TOTAL SUGAR
FAT 24G42% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist butter cake soaked in warm buttered rum sauce and topped with crunchy pecans. This easy but impressive dessert is dangerously delicious and feeds a crowd.
dessertamericanbaked good🥣 mixer🥄 saucepan🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup pecans (, chopped small)
- 3/4 cup granulated white sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup + 3 tablespoons vegetable oil (, divided)
- 2 & 1/4 cups + 2 tablespoons cake flour (, spooned and leveled)
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3.4 ounce box instant pudding ((vanilla, coconut, or banana))
- 1/2 cup whole milk
- 4 large eggs (, room temperature)
- 1/2 cup golden or dark rum ((I used Bacardi gold))
- 1 tablespoon vanilla extract
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup golden or dark rum
At a glance
PER SERVING · TIME 65M
CAL 26%·PRO 14%
CARBS 62G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC22G OTHER38G TOTAL SUGAR
FAT 24G42% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 310mg
- Total sugar
- 38g
- Added sugar
- ≥30g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.