Description
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Ingredients
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup dark rum
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
- Combine cake mix and pudding mix in a large bowl. Mix in eggs
- 1/2 cup rum
- 1/2 cup water
- and oil until well-blended. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven until a toothpick inserted into cake comes out clean
- about 1 hour.
- Meanwhile
- combine sugar
- butter
- and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook
- stirring constantly
- until it thickens and slightly darkens
- about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
- Let baked cake sit in the pan for 10 minutes
- then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12