Description
A rich, moist, and boozy cake soaked in a buttery rum glaze, perfect for holiday celebrations.
Ingredients
Scale
For the Crust:
- 1 cup chopped pecans or walnuts
- 1 (15.25 oz) package yellow cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- For the Glaze: 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Sprinkle nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Add eggs, 1/2 cup water, oil, and 1/2 cup rum. Beat on medium speed for 2 minutes until smooth. Pour batter over nuts in the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate.
- For the glaze: Melt butter in a saucepan over medium heat. Stir in 1/4 cup water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
- Poke holes all over the top of the warm cake with a skewer. Slowly pour the hot glaze over the cake, allowing it to soak in. Let the cake cool completely before serving.
Notes
You can customize the seasonings to taste.