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Rum 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


  • 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 a Bundt pan. Sprinkle nuts over the bottom of the pan. Pour batter over the nuts.
  2. Bake for 1 hour. Cool.
  3. Invert onto a platter. Prick the top. Spoon and brush glaze over top and sides. Allow to absorb.
  4. Glaze: Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly.
  5. Remove from heat and stir in rum.

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