This rum cake is best served at room temperature and can be stored covered at room temperature for several days.
INGREDIENTS
– 1 cup chopped nuts (pecans or walnuts work well)– 1 package (18.25 ounces) yellow cake mix– 1 package (3.4 ounces) instant vanilla pudding mix– 4 large eggs– 1/2 cup cold water– 1/2 cup vegetable oil– 1/2 cup dark rum (you can adjust this amount according to your preference)
INSTRUCTIONS
1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 12-cup tube pan.
2
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, water, vegetable oil, rum, vanilla extract.
3
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4
While the cake is baking, prepare the rum glaze. In a saucepan, melt the butter over medium heat.
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes, stirring constantly.
6
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
7
Slowly pour the rum glaze over the warm cake, allowing it to soak into the cake.
8
Poke holes all over the top of the cake using a skewer or toothpick.