Rum Cake
Katrina
An easy-to-do Rum Cake recipe made from cake box and puddings, and coated with nuts
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
- 1 cup Chopped pecans or walnuts
- 1 box Yellow cake mix
- 3.9 ounce Instant vanilla pudding mix
- 4 Large eggs
- ½ cup Water
- ½ cup Canola oil
- ¼ cup Bacardi dark rum
Rum Glaze
- ½ cup Butter
- ¼ cup Water
- 1 cup Granulated sugar
- ½ cup Dark rum
Preheat oven to 325F, and spray your Bundt cake pan with the Baker’s Joy cooking spray.
Generously layer nuts in the bottom of the cake pan.
Beat cake mix, pudding mix, eggs, water, oil, and dark rum very well.
Bake for 1 hour, and then remove from oven letting the cake cool.
Pour rum glaze on top of cake.
- Rum Cake would never fail if you just keep some hints in mind. First of all, all ingredients must be at room temperature. Cold, frozen or refrigerated eggs, mixes, water… would leave the cake doughy.
- Preheating the oven is key to the success of the recipe. Before putting the cake in, preheat the oven for 5-10 minutes
- Do not open the oven door before, at least, 30 minutes of baking time. Otherwise, the cake will sink and not rise.
- Test the readiness of the cake by inserting a toothpick into its middle. If the toothpick comes out dry and clean, then the cake is ready.
Keyword alcohol, Cake mix desserts, Delicious treat, desserts