Ingredients
Scale
Rum Cake Ingredients
- 1 cup of Walnuts (Chopped)
- 1 box (15.25oz) Yellow or Golden Cake Mix
- 1 small box (3.4oz) Instant Vanilla Pudding
- 4 Eggs (Room Temperature)
- 1/2 cup of Light Rum
- 1/2 cup of Vegetable or Canola Oil
- 1/2 cup of Water
Hot Rum Glaze
- 1 cup of Granulated Sugar
- 1/2 cup (1 stick) Unsalted Butter
- 1/4 cup of Water
- 1/4 cup of Light Rum
Instructions
- Preheat oven to 350ºF
- Spray Bundt Cake Pan with non-stick cooking spray and coat with flour. Shake off any excess flour.
- Spread nuts evenly into the pan.
- In a large bowl, mix Cake Mix, Pudding Mix, Eggs, Rum, Oil, and Water until smooth.
- Spread evenly into the pan on top of the nuts.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan on a wire rack for 20-30 minutes.
- While the cake is cooling, time to make the glaze! In a saucepan, combine Sugar, Butter, and Water.
- Bring to a boil over medium heat and allow to gently boil for 4-5 minutes or until thickened.
- Remove from heat and stir in rum.
- Remove the cake from the pan onto a cake or serving plate.
- Brush glaze over the cake using a pastry brush, allowing it to soak in as much as possible.
- Let the cake rest for 1 hour.
- Serve immediately.
- Store leftovers in an airtight container.
