Rum Cake--bundt

Recipe Rating:	(15)
Categories:	Cakes, Quick & Easy
Serves:	10
Prep Time:	15 Min
Cook Time:	1 Hr

Ingredients

1 c	chopped pecans, walnuts or almonds
1 pkg	yellow cake mix (one without pudding)
1 pkg	(3 3.4 oz. size) instant vanilla pudding
4	eggs
1/2 c	vegetable oil
2 Tbsp	rum flavoring
	for glaze: 1/2 stick butter, melted; 1/8 cup water; 1/2 cup sugar; 1 tsp. rum.

Jan Mullikin

Well Seasoned

Union, KY (pop. 18,690)

jmulliki

Member Since Nov 2009

Jan's Notes:
This is a good recipe for a dessert that can be frozen and saved or eaten immediately! You can use rum flavoring or fresh rum. If you decide to freeze it, don't glaze it until it's thawed.

Latest Member Comment:
Jan Mullikin [jmulliki] wrote "Yes, 10X sugar. Hope you make it and..."

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Directions

Preheat oven to 325 degrees. Grease & flour a bundt pan.

Sprinkle nuts over bottom of greased pan. Mix cake batter of cake mix, dry pudding mix, eggs, oil & rum.

Pour batter over nuts. Bake 1 hour at 325. Invert. Prick top and sides. Dizzle the following glaze over all: 1/2 stick butter (melted), 1/8 cup water, 1/2 cup sugar and 1 tsp. rum flavoring.

4 comments on "Rum Cake--bundt"

kathy Smith Kat50

Nov 7, 2010 9:24 PM

I want to make and give to friends for christmas. did a dry run today. Qustion: Do I cool the cake on a rack and glaze it on the rack? I put my cake on a plate and found that the glaze gathered on the bottom.

Jan Mullikin jmulliki

Nov 8, 2010 5:52 PM

Kathy, sorry I'm just now answering. It shouldn't gather on the bottom if you allowed the cake to cool completely. You could even chill it in the refrigerator. If you decide to freeze them, freeze them before the glaze and then thaw and put the glaze on right before giving them. You could also reduce the amount of water a little to make it a little thicker. Yes, I always glaze mine on a rack but only after it is totally cool. Hope this helps and hope you like the flavor.