Butter Rum Cake

By vealam

Ingredients

• For the Cake:
• 1/2 cup finely chopped walnuts
• 1 box yellow cake mix
• 1 small package vanilla instant pudding milk
• 1/2 cup milk
• 4 eggs
• 1/2 cup rum
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• For the Rum Glaze:
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

Details

Preparation time 15mins
Cooking time 70mins
Adapted from creative-culinary.com

Preparation

Step 1

To Make the Cake:
Preheat oven to 325 degrees
Spray a large Bundt pan (12 cup) with nonstick cooking spray
Sprinkle the chopped walnuts on the bottom.
Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
Pour into Bundt pan
Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back
Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan

To Make the Rum Glaze:
Combine butter, water and sugar in a small saucepan
Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker
Remove from the heat and add the rum, mix to combine
Poke holes all over bottom of cake with wooden spoon
Pour rum/butter syrup evenly all over bottom of cake
Allow cake to cool 10 minutes in pan before turning out onto serving platter