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Rum Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 3-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum


Cake: Preheat oven to 325 degrees F.


Grease and flour 12-cup Bundt pan.


Sprinkle nuts on bottom of pan.


Combine all cake ingredients.


Beat for 2 minutes on high with electric mixer. Pour into prepared pan.


Bake for 1 hour.


Glaze:


Cool in pan.


Invert on serving plate.


Prick top with fork.


Drizzle glaze over top of cake.


Use brush or spoon to put extra dripping back on cake.


Pairs Well With


Notes

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