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Holiday Rum Bundt Cake Recipe
Servings:
12
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
cooling time:
10
minutes
mins
Total Time:
1
hour
hr
10
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Dessert
Ingredients
CAKE:
1
box
,
about 18 Oz. yellow cake mix
1
package
,
3.5 Oz. INSTANT vanilla pudding mix
4
whole eggs
1/2
cup
water
1/2
cup
canola or vegetable oil
1/2
cup
golden rum
,
or “gold” rum
1
cup
chopped pecans
,
optional
GLAZE:
1/2
cup
butter
1/4
cup
water
1
cup
sugar
1/2
cup
rum
Instructions
Prepare a bundt pan with cooking spray.
It's optional to sprinkle nuts over bottom of greased bundt pan (either 10 or 12" pan works).
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
To make the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
Remove the pan from heat. Stir in the rum.
Gently poke holes in the cake with a fork.
Pour glaze evenly over top and sides of cake.
Allow cake to absorb glaze. Keep doing this until glaze is used up.
Serve warm with vanilla ice cream.
Notes
The cake can sit for a couple days; the longer it sits, the better it tastes!
Originally posted DEC 2018.