A moist rum cake made from a yellow box cake mix. Just scrumptious!
Servings 10people
Ingredients
For The Cake
1cupwalnuts or pecans, chopped
115.25 ozyellow cake mix
13.4 ozpackage of vanilla instant pudding mix
4largeeggs, or extra large
1/2cupcold milk
1/2cupvegetable oil
1/2cupBacardi dark rum
For The Glaze
1/2 cup (1 stick)butter
1/4cup water
1cupsugar
1/2cupBacardi Rum
1/4cupwalnuts or pecans, chopped and toasted
Instructions
For Cake
Preheat the oven to 325°.
Grease a bundt pan and set aside.
Sprinkle the nuts on the bottom of the bundt pan.
Combine all the cake ingredients in a large bowl.
Pour the batter in the bundt cake.
Bake for 1 hour.
Let the cake completely cool on a wire rack for 30 minutes.
Turn the cake out onto a large plate or cake pedestal.
Prick the top of the cake with a fork.
Make The Glaze
Melt the butter in a small saucepan.
Stir in the water and sugar.
Boil for 5 minutes stirring constantly.
Remove from the heat and stir in the rum.
Drizzle the glaze over the top of the cake. Then keep glazing the cake until all the glaze has been used. Brush the sides of the cake with a pastry brush.