Rum Cake--bundt

Rum Cake--bundt Recipe

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Jan Mullikin


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.


★★★★★ 1 vote

15 Min
1 Hr


Add to Grocery List

  • 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
  • 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.

How to Make Rum Cake--bundt


  1. Preheat oven to 325 degrees. Grease & flour a bundt pan.
  2. Sprinkle nuts over bottom of greased pan. Mix cake batter of cake mix, dry pudding mix, eggs, oil & rum.
  3. 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.

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About Rum Cake--bundt

Course/Dish: Cakes
Other Tag: Quick & Easy

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