Description
This butter rum cake is rich and flavorful-topped with chopped walnuts and covered in a butter rum glaze, it’s a sure hit when entertaining and can be made ahead of time.
Ingredients
Units
Scale
- 1 box butter yellow cake mix
- 5 oz box instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup chopped walnuts
- 1 cup spiced rum, divided
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup water
Instructions
- Preheat oven to 325 degrees.
- Spray bundt pan with nonstick spray or a baking spray (affiliate link) with flour.
- In a large mixing bowl combine cake mix, pudding mix, eggs, 1/2 cup water, oil, and 1/2 cup rum.
- Stir until totally blended.
- Sprinkle nuts in the bundt pan and pour batter over to cover.
- Bake for one hour or until toothpick inserted in the middle comes out clean.
- Allow cake to cool 30 minutes then invert onto a serving plate.
- In a small saucepan combine butter, sugar and 1/2 cup water.
- Bring to a boil and cook 5 minutes stirring constantly. Remove from heat.
- Pour half a cup of the glaze into the bottom of the bundt pan and return cake to pan.
- Use a small skewer to poke holes in the bottom of the cake and slowly spoon glaze over the cake allowing it to soak in before adding more.
- Let cake sit and absorb the glaze at least one hour before serving, best when made a day ahead.
Notes
Store covered at room temperature up to 5 days.
To make without rum substitute a butter rum extract instead. (affiliate link) Use 1-2 teaspoons of extract in the cake and another 1-2 teaspoons in the glaze instead of rum.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 550
- Sugar: 47.8 g
- Sodium: 552.1 mg
- Fat: 29.6 g
- Carbohydrates: 53.4 g
- Protein: 8.4 g
- Cholesterol: 90 mg