Rum Cake Ingredients
1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum Instructions
Heat oven to 325 degrees F. Grease and flour a Bundt pan.
Cake: Sprinkle nuts over the bottom of the pan.
Pour batter over the nuts.
Bake for one hour.
Invert onto a platter.
Prick the top.
Spoon and brush glaze over top and sides. Allow to absorb.
Glaze: Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring
Remove from heat and stir in rum.
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