rum cake--bundt

Name: Rum Cake--bundt
Prep time: 15 min
Cook time: 1 h
Yield: 10
Ingredients: 1 cup(s) chopped pecans, walnuts or almonds; 1 package(s) yellow cake mix (one without pudding); 1 package(s) (3 3.4 oz. size) instant vanilla pudding; 4 - eggs; 1/2 cup(s) vegetable oil; 2 tablespoon(s) rum flavoring; - for glaze: 1/2 stick butter, melted; 1/8 cup water; 1/2 cup sugar; 1 tsp. rum.

(1 RATING)

59 Pinches

Jan Mullikin

Union, KY

Updated on May 15, 2010

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.

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prep time 15 Min

cook time 1 Hr

method ---

yield 10 serving(s)

Ingredients

1 cup chopped pecans, walnuts or almonds
1 package yellow cake mix (one without pudding)
1 package (3 3.4 oz. size) instant vanilla pudding
4 - eggs
1/2 cup vegetable oil
2 tablespoons 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

Step 1

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

Step 2

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