HO HO HO RUM CAKE
Make and share this Ho Ho Ho Rum Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h7m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Grease and flour one 10 inch tube or Bundt pan.
- Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
- Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
- Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
Nutrition Facts : Calories 530.4, Fat 25.7, SaturatedFat 4.8, Cholesterol 71.4, Sodium 495.1, Carbohydrate 66, Fiber 1.2, Sugar 48.5, Protein 4.8
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
HOT FUDGE PUDDING CAKE
This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!
Provided by Debbie Clift Russ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
- Stir in milk and butter until smooth.
- Fold in walnuts until just combined.
- Spread batter evenly in the prepared baking pan.
- Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
- Pour hot water over the batter.
- Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
- Best served warm.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g
FUDGY CINNAMON PUDDING CAKE
You probably already have the ingredients for this homey dessert. And it can be in the oven in minutes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In ungreased square pan, 9x9x2 inches, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, salt and 1/4 teaspoon cinnamon. Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
- In medium bowl, mix brown sugar, 1/4 cup cocoa and 1/4 teaspoon cinnamon; sprinkle over batter. Pour boiling water over batter.
- Bake cake 40 minutes. Let stand 15 minutes. Spoon cake with sauce into individual dishes. Top with ice cream.
Nutrition Facts : Calories 285, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
FUDGY PUDGY CAKE
"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.
HOT FUDGE PUDDING CAKE
This is an old Hershey's recipe that we've loved for many, many years. It's one of those "magic trick" type recipes. You pour hot water over the batter, bake and "Voila!" the cake is on top and the fudge is on the bottom. If you're a chocoholic, this recipe will make you sooooo happy! It's warm, fudgy and delicious and is fairly easy to make.
Provided by Teresa G. @sokygal
Categories Cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Place oven rack in middle position.
- In medium mixing bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
- Blend in milk, melted butter and vanilla; beat until smooth.
- Pour batter into an 8"x8"x2" or 9"x9"x2" square pan or baking dish.
- In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir.
- Bake 40 minutes or until center is almost set.
- Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired (a dollop of whipped cream is nice.)
- Cover and refrigerate any leftovers.
RUM RING CAKE
A co-worker brought this in for somebody's birthday. I believe it took approximately 25 minutes for the entire thing to vanish! Fabulous cake that was moist, tender and looked great. I later discovered that the recipe is attributed to Pillsbury. Prep time includes time for cake to cool.
Provided by skat5762
Categories Dessert
Time 2h25m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Heat oven to 350-degrees.
- Generously grease 12-cup Bundt pan or 8-cup ring mold.
- In large bowl, combine all cake ingredients; beat at low speed until moistened.
- Beat 2 more minutes at medium speed.
- Pour into greased pan.
- Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean.
- Meanwhile, in medium saucepan, combine 1 cup sugar and water.
- Bring to a boil, stirring constantly until sugar dissolves.
- Remove from heat; stir in rum/oj.
- Cool slightly.
- Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake.
- Cook cake in pan 15 minutes.
- Invert onto serving plate.
- Cool 1 hour or until completely cooled.
- In small saucepan, heat apricot preserves.
- Press preserves through strainer into bowl to remove large apricot pieces.
- Drizzle glaze over cooled cake.
- Just before serving, fill center of cake with cut-up fruit.
Nutrition Facts : Calories 3775.8, Fat 73.2, SaturatedFat 38.5, Cholesterol 985.1, Sodium 2775, Carbohydrate 706, Fiber 7.3, Sugar 461.3, Protein 56.6
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