Rum Butter Cake

Ingredients Cake

• 1/2 cup finely chopped walnuts
• 1 box yellow cake mix
• 1 small package vanilla instant pudding milk
• 1/2 cup milk
• 4 eggs
• 1/2 cup rum
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Rum Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

Directions Cake

1. Preheat oven to 325 degrees
2. Spray a large Bundt pan (12 cup) with nonstick cooking spray
3. Sprinkle the chopped walnuts on the bottom.
4. Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
5. Pour into Bundt pan
6. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back
7. Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan

Rum Glaze:

1. Combine butter, water and sugar in a small saucepan
2. Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker
3. Remove from the heat and add the rum, mix to combine
4. Poke holes all over bottom of cake with wooden spoon
5. Pour rum/butter syrup evenly all over bottom of cake
6. Allow cake to cool 10 minutes in pan before turning out onto serving platter

This cake seems to improve with age…if there is any leftover!