Rum Cake

Ingredients

Cake

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

Glaze

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

Instructions

1. Heat oven to 325 degrees F. Grease and flour** a Bundt pan.

Cake

1. Sprinkle nuts over the bottom of the pan.
2. Pour batter over the nuts.
3. Bake for one hour.
4. Cool.
5. Invert onto a platter.
6. Prick the top.
7. Spoon and brush glaze over top and sides. Allow to absorb.

Glaze

1. Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly.
2. Remove from heat and 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

** For best results, use our Pan Release!