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Butter Rum 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


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


  1. Cake: 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.
  8. Glaze: Melt butter in pan.
  9. Stir in water and sugar. Boil for 5 minutes, stirring constantly.
  10. Remove from heat. Stir in rum.

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