Ingredients
12
12 servings
- •1 cup chopped walnuts
- •1 (18.25 ounce) package yellow cake mix
- •1 (3.4 ounce) package instant vanilla pudding mix
- •4 eggs
- •1 cup dark rum, divided
- •0.75 cup water, divided
- •0.5 cup vegetable oil
- •1 cup white sugar
- •0.5 cup butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
- 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.
- Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 500
- Carbohydrate: 55g
- Fat: 26g
- Fiber: 1g
- Protein: 5g
- Sugar: 40g
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