Easy Rum Cake

By JanetLynn198

One reviewer swirled caramel butterscotch ice cream topping in the cake right before baking. Maybe do swirl in the cake after adding half the mix to the pan, do the swirl, then top with the rest of the batter.

Ingredients

• 1 cup chopped walnuts (coconut)
• 1 package yellow cake mix (butter pecan or even chocolate)
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 (3.5oz) package instant vanilla pudding mix (butterscotch)
• Glaze
• 1/2 cup butter
• 1/8 cup water
• 1/2 cup sugar
• 1/4 cup rum

Preparation

Step 1

1. Preheat oven to 325F. Grease and flour a 10" tube or Bundt pan. Sprinkle nuts (coconut) over the bottom of the pan.

2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan. Bake for 40-60 mins.

3. Meanwhile, prepare glaze by: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 mins, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top of warm cake.