Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::12
Yield::1 (10-inch) Bundt cake
Ingredients
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1 cup chopped walnuts
1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1 cup dark rum, divided
¾ cup water, divided
½ cup vegetable oil
1 cup white sugar
½ cup butter
Directions
Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
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Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
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Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.
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Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
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Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
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Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
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Serve and enjoy!
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Cook’s Note
An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert the cake, then pour the rest of the glaze over the bottom of the cake. Let the glaze soak in thoroughly, then invert back onto the platter.
Editor's Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.