Rum Cake Recipe
1 cup pecan or walnuts, chopped
1 pack yellow cake mix* (18 1/2 oz)
1 pack Jell-O Vanilla Instant* - Pudding and Pie Filling -
(3 1/4 oz)
1/2 cup Cold water
1/2 cup cooking oil
1/2 cup Dark rum (80 proof)
1/4 lb Butter
1/4 c Water
1/2 c Dark rum (80 proof)
1 cup sugar
Glaze: Melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes, stirring constantly. Remove from heat. Stir
Preheat oven to 325F. Grease and flour 10" tube or 12-cup
Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake
ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon
and brush glaze evenly over top and sides. Allow cake to
absorb glaze. Repeat until glaze is used up.
*Note: If using yellow cake mix with pudding already in the
mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup
oil instead of 1/2.
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