“This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.”
READY IN:
1hr 15mins
SERVES:
24
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
  3. In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
  4. Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
  5. 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
  6. Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
  7. Let the cake rest for 10 minutes and then turn out onto a plate. Cool.

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