“A very rich moist cake that tastes like a rum cake.”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 coffeecake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
  2. In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
  3. Add in sour cream and vegetable oil; mix well.
  4. Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
  5. Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
  6. Pour your cake batter into the pan, and put into a preheated 350°F oven.
  7. Bake at 350°F for 45-60 minutes or until toothpick tests done.
  8. Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.

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