Rum Cake

Name: Rum Cake
Ingredients: 1 c. chopped nuts; 1 (18 1/2 oz.) yellow cake mix; 1 (3 3/4 oz.) instant vanilla pudding; 4 eggs; 1/2 c. cold water; 1/2 c. Wesson oil; 1/2 c. Bacardi rum (80 proof); 1/4 lb. butter; 1/4 c. water; 1 c. granulated sugar; 1/2 c. rum

11 ingredients

9 steps

Ingredients

1 c. chopped nuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi rum (80 proof)
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. rum

Directions

1

Preheat oven to 325°.
2

Grease and flour 10-inch tube pan or 12-cup Bundt pan.
3

Sprinkle nuts over bottom of pan.
4

Mix next 6 ingredients together; pour batter over nuts.
5

Bake 1 hour; cool and invert on plate.
6

Prick top.
7

Mix next 3 ingredients in saucepan; melt and stir constantly.
8

Remove from heat; stir in rum.
9

Pour over cake; drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze.