Golden Rum Cake

Name: Golden Rum Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 cup chopped pecans (or 1/2 cup pecans and 1/2 cup coconut); 1 (18 1/4 ounce) package yellow cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix (or coconut pudding); 4 eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup vegetable oil; 1/2 cup dark rum (or Bacardi de coco); 1/2 cup butter; 1/4 cup water; 1 cup white sugar; 1/2 cup dark rum (or Bacardi de Coco)

Submitted by deblovesteddies

"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.""

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Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 12

ingredients

1 cup chopped pecans (or 1/2 cup pecans and 1/2 cup coconut)
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (or coconut pudding)
4 eggs
1 teaspoon vanilla extract
¹⁄₂ cup milk
¹⁄₂ cup vegetable oil
¹⁄₂ cup dark rum (or Bacardi de coco)
¹⁄₂ cup butter
¹⁄₄ cup water
1 cup white sugar
¹⁄₂ cup dark rum (or Bacardi de Coco)

directions

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2.In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3.Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4.To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving.