Update my dinner status, I'm making this tonight.
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Servings: 16 Servings
Total Time (median): 2 : 00 Active Time: 30 : 00
US/Metric: [convert to metric]
Ingredients
-- Rum Cake --
- 1 package Yellow cake mix
- 1 package Vanilla pudding instant
- 1/2 cup Vegetable oil
- 1/4 cup Water
- 1 cup Walnuts chopped
- 4 large Eggs
- 3/4 cup Tortuga Gold Rum
-- Glaze --
- 1/4 cup Water
- 1/4 cup Tortuga Gold Rum
- 1 cup Sugar
- 1 stick Butter
Preparation
Preheat oven to 325? F.
Lightly grease and flour a bundt pan. Sprinkle walnuts over the bottom of the pan.
Blend the dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour the batter over the walnuts in the pan and bake for 1 hour.
Prepare the Glaze 10 minutes before cake is finished baking.
Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally.
Remove cake from oven. While in pan, gently stab cake with sharp knife.
Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it)
Let the cake cool in the pan for 30 minutes before removing from pan.
