Rum Cake

photo by boone429

- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 Bundt cake
- Serves:
- 4-12
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 )
-
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.***.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!