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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is my family favorite. Ingredients:
1 cup chopped walnuts or 1 cup pecans |
1 (18 ounce) package yellow cake mix |
1 (3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix |
4 eggs |
1/2 cup cold water |
1/2 cup vegetable oil |
1/2 cup bacardi dark rum (80 proof ) |
1/2 cup butter |
1/4 cup water |
1 cup granulated sugar |
1/2 cup bacardi dark rum (80 proof ) |
Directions:
1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.
9. Glaze:.
10. Melt butter in saucepan. Stir in water and sugar.
11. Boil for 5 minutes, stirring constantly, and remove from heat.
12. Stir in rum. You may decorate with whipped cream before serving.
13. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
14. ** I also bake this cake 3 to 4 days ahead of time.***.
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