This rum cake is buttery and delicious, topped with walnuts, and soaked in decadent butter rum glaze for a super moist and flavorful holiday dessert.
Step1
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.
Step2
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.
Step3
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
Step4
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.
Step5
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.
Prepare Time:
30 mins
Cook Time:
1 hours 0
Total Time:
1 hours 30
Servings:
12
Calories:
500 kcal
Carbohydrate:
55 g
Cholesterol:
82 mg
Dietary Fiber:
1 g
Protein:
5 g
Saturated Fat:
7 g
Sodium:
464 mg
Total Sugars:
40 g
Total Fat:
26 g
