Butter Rum Cake

Ingredients

Cake

• 1 cup chopped nuts
• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant vanilla pudding
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup rum

Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

Instructions

Cake

1. Heat oven to 325 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
2. Mix all cake ingredients together. Pour batter over nuts.
3. Bake for 1 hour.
4. Let cool.
5. Invert on serving plate. Prick top.
6. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
7. Repeat until glaze is used.

Glaze

1. Melt butter in pan.
2. Stir in water and sugar. Boil for 5 minutes, stirring constantly.
3. Remove from heat. Stir in rum.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.