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5
from 1 vote
Rum Soaked Cake
Prep Time
12
minutes
mins
Cook Time
55
minutes
mins
Cooling Time
30
minutes
mins
Total Time
1
hour
hr
37
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Ingredients
▢
½
cup
Chopped walnuts
▢
15.25
ounces
White cake mix
-
boxed
▢
3.4
ounces
Instant vanilla pudding
-
1 box
▢
½
cup
Dark rum
▢
½
cup
Water
▢
½
cup
Vegetable oil
▢
4
Eggs
Glaze
▢
1
cup
Sugar
▢
½
cup
Butter
▢
¼
cup
Dark rum
▢
¼
cup
Water
Instructions
Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan.
Sprinkle nuts over bottom of pan. Combine cake mix, pudding and other cake ingredients. Beat for 4 minutes.
Pour into prepared pan over nuts.
Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean.
GLAZE
Once cake has finished baking, make the glaze mixture by melting butter and sugar in a sauce pan.
Remove from heat and add water and rum.
Pour hot glaze over hot cake as soon as it is removed from the oven.
Allow cake to cool in page for 30 minutes before turning out.
Notes
Add Small Holes:
place some small holes into the cake so more of the wonderful glaze can be absorbed.
Dust:
Sprinkle with a little powder sugar for a beautiful finish to the cake. Estimate about a quarter cup, just a sprinkle for the top.
Variation tip:
Feel free to add different nuts for the top of the cake. Use your favorite or omit if someone has an allergy.
Alternate ingredient:
Dried cranberries or raisins to taste can be great in this recipe.
Vanilla Extract:
Do not like rum? Simply add a good quality vanilla extract.