Rum Cake

  1. Rum Cake

    Cake
    1 cup chopped nuts
    1 (18.25 ounce) box yellow cake mix
    1 small box vanilla instant pudding
    4 eggs
    1/2 cup cold water
    1/2 cup vegetable oil
    1/2 cup rum

    Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Sprinkle nuts over the bottom of the pan. Pour batter over the nuts. Bake for 1 hour. Cool.

    Invert onto a platter. Prick the top. Spoon and brush glaze over top and sides. Allow to absorb.

    Glaze
    1/2 cup butter
    1/4 cup water
    1 cup granulated sugar
    1/2 cup rum

    Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly.

    Remove from heat and stir in rum.

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