BUNDT PAN LASAGNA RECIPES

Name: Easy Rum Cake
Prep time: 15 min
Cook time: 1 h
Yield: 16
Cuisine: Caribbean,
Ingredients: Cake; 1 cup chopped pecans; 1 package (2-layer size) yellow cake mix; 1 package (4-serving size) vanilla instant pudding mix; 4 eggs; 1 cup water; 1/2 cup (1 stick) butter, softened; 2 tbsps McCormick® Rum Extract; Butter Rum Glaze; 1/2 cup sugar; 1/4 cup (1/2 stick) butter; 2 tbsps water; 1/2 tsp McCormick® Rum Extract

More about "bundt pan lasagna recipes"

EASY RUM CAKE | MCCORMICK

Easy Rum Cake | McCormick image

This delicious cake gets its moistness from the buttery rum glaze that soaks the cake and glazes the top and sides.

Provided by McCormick

Prep Time 15 minutes

Cook Time 1 hours

Yield 16

Number Of Ingredients 13

Ingredients

Cake
1 cup chopped pecans
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
4 eggs
1 cup water
1/2 cup (1 stick) butter, softened
2 tbsps McCormick® Rum Extract
Butter Rum Glaze
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 tbsps water
1/2 tsp McCormick® Rum Extract

Steps:

Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum flavor in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan.
Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.

Nutrition Facts : Calories 334 Calories

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