Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
437
Calories
9g
Protein
39g
Fat
5g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup chopped pecans
- 1 pkg. yellow cake mix
- 1 pkg. instant vanilla pudding
- 4 eggs
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup gold Puerto Rican rum
- =
Directions
1
Preheat oven to 325°F.
2
Grease and flour 10-inch tube pan.
3
Sprinkle pecans over bottom of pan.
4
Mix all cake ingredients together.
5
Pour batter over pecans in pan.
6
Bake one hour.
7
Set on rack to cool.
8
Invert on serving plate.
9
Prick top.
10
Drizzle and brush glaze evenly over top.
Recipe sourced from
fandom