Rum Cake

Name: Rum Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 Bundt cake, 4-12 serving(s)
Ingredients: 1 cup chopped walnuts or 1 cup pecans; 1 (18 ounce) package yellow cake mix; 1 (3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix; 4 eggs; 1/2 cup cold water; 1/2 cup vegetable oil; 1/2 cup Bacardi dark rum (80 proof ); 1/2 cup butter; 1/4 cup water; 1 cup granulated sugar; 1/2 cup Bacardi dark rum (80 proof )

Recipe by boone429

This is my family favorite.

READY IN: 1hr 25mins

SERVES: 4-12

YIELD: 1 Bundt cake

UNITS: US

INGREDIENTS

Nutrition

1

cup chopped walnuts or 1 cup pecans
1

(18 ounce) package yellow cake mix
1

(3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix
4

eggs
¹⁄₂

cup cold water
¹⁄₂

cup vegetable oil
¹⁄₂

cup Bacardi dark rum (80 proof )
Glaze
¹⁄₂

cup butter
¹⁄₄

cup water
1

cup granulated sugar
¹⁄₂

cup Bacardi dark rum (80 proof )

DIRECTIONS

Preheat oven to 325 degrees.
Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool; invert onto serving plate. Prick top with fork.
Spoon and brush glaze evenly over top and sides.
Glaze:
Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before serving.
** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
** I also bake this cake 3 to 4 days ahead of time.***.