My mom makes an amazing rum cake that’s a family favorite. I started making them this year, and they’re always a smash. I’ve made two for work, one for Andrés’ family’s Thanksgiving, and one for our home. My mother-in-law and I could probably eat a slice every day. It’s the best.
- 1 box of yellow cake mix
- 1 3.4oz box of instant vanilla pudding mix
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of cold water
- 1/2 cup of spiced dark rum (I use Kraken)
- 1 cup of chopped walnuts
- 1/4 lb of butter (1 stick)
- 1 cup of sugar
- 1/2 cup of spiced dark rum
Prepare the bundt pan by covering it with Crisco, and sprinkling it with flour. Pour the 1 cup of chopped walnuts into the bundt pan. Mix together the cake mix, pudding mix, eggs, vegetable oil, water, 1/2 cup of rum and pour the batter over the nuts. Bake at 325° F for 1 hour.
Let it sit for 30 minutes.
In a saucepan, bring the butter and sugar to a boil and stir continuously for 5 minutes. Remove from heat and add 1/2 cup of rum. Using a pot fork, poke all over the bottom of the cake (while it’s still in the bundt pan). Slowly pour the glaze over the bottom of the cake and let it sit until the glaze is absorbed. Turn the pan over a plate, gently shake the cake out, and serve.