- 12
- 65 mins
Ingredients
- Cake:
- 1 pkg (18.25 oz [515 g]) yellow cake mix
- 1 pkg (4-serving size) vanilla instant pudding mix
- 4 eggs
- 2/3 cup water
- 1/2 cup vegetable oil
- 1/3 cup rum
- 3/4 cup chopped hazelnuts
- Glaze
- 1/3 cup butter
- 2 tbsp water
- 2/3 cup granulated sugar
- 1/3 cup rum
Preparation
Step 1
Preheat oven to 350F. 10-inch Bundt tube pan, greased and floured.
Cake: In a large mixer bowl, combine cake mix, pudding mix, eggs, water, oil and rum. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean. Cool 20 minutes in pan on a wire rack, then remove cake and place on rack over waxed paper.
Glaze: In a small saucepan, melt butter. Add water and sugar. Bring mixture to a boil over medium heat, then simmer for 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in rum. Poke holes over surface of warm cake with a fork or a toothpick. Brush glaze over cake, letting it soak in. Cool completely before cutting.