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Rum Cake

By: Marie DePadova • In: Desserts and Baking • Cuisine: American

Ingredients

Cake Batter

  • 1 cup Walnuts (chopped, or pecans)
  • 1 package Yellow Cake Mix (18.5 oz box/package)
  • 1 package Instant Vanilla Pudding (3.75 oz box)
  • 4 Eggs
  • 1/2 cup Water (cold)
  • 1/2 cup Canola Oil
  • 1/2 cup Dark Rum (80 proof)

Glaze

  • 1/4 lb Butter
  • 1/4 cup Water
  • 1 cup Sugar
  • 1/2 cup Dark Rum (80 proof)

Step by Step Instructions

Step 1: 

Preheat oven to 325 degrees.

Step 2:

Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan.

Step 3:

Mix all cake ingredients together. Pour the batter over the nuts. Bake for 1 hour at 325 degrees. Let cool.

Step 4:

While the cake is cooling, make the glaze. Melt butter in a saucepan. Stir in water and sugar, stirring constantly. Remove from heat, stir in rum.

Step 5:

When the cake is cooled, invert it onto a serving plate. Prick the top of the cake. Drizzle and smooth the glaze onto the cake until it is used up.

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