This rum cake is a family favorite at all our get-togethers. The butter rum glaze makes it very special!
Ingredients
- walnuts: 1 cup (chopped)
- yellow cake mix: 1 pack (15.25 ounce pack)
- instant vanilla pudding mix: 1 pack (3.4 ounce pack)
- eggs: 4 piece
- dark rum: 1 cup (divided)
- water: 0.75 cup (divided)
- vegetable oil: 0.5 cup
- white sugar: 1 cup
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour. Dotdash Meredith Food Studios
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Meanwhile, make the glaze: 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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Serve and enjoy! Dotdash Meredith Food Studios
