Source:

Laura and Jay's Mom

Serves/Makes:12 or more

Ingredients

• Cake Ingredients:
• 1 package basic yellow cake mix*
• 1 small package instant vanilla pudding mix
• 4 large or x-large eggs
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) dark rum
• chopped nuts to line the bottom of the Bundt pan
• Glaze Ingredients:
• 1/4 pound butter, (1 stick)
• 1 cup (225 ml) granulated sugar
• 1/4 cup (60 ml) water
• 1/2 cup (125 ml) rum

Preparation

• Cake Directions:
• Preheat the oven to 350 degrees (175 C.).
• Prepare the bundt pan by greasing it well, and laying the chopped nuts as evenly as possible along the bottom of the pan.
• In a large mixing bowl, combine all the ingredients and with an electric beater or mixer, beat for 3 minutes.
• Pour mix slowly and carefully into the Bundt pan, making sure not to disrupt the nuts if possible.
• Bake for 1 hour at 350 degrees (175 C.), or until the top is golden and a finger check bounces back.
• Remove cake from the pan and place on a serving plate.
• Glaze Directions:
• In a small saucepan, melt the butter with the water and sugar. Boil for 5 minutes.
• Remove from the heat and add the rum.
• Then, using a fork or skewers, carefully pierce the top of the cake along the top 1/4 of the cake.
• Slowly, and as evenly as possible, pour the rum glaze over the cake, (the glaze will soak into the pierced holes and go into the cake).
• Serve room temperature or chilled. Excellent with whipped cream.

Comments

*Do not use "Pudding in the Mix" varieties.

Pina Colada Cake: One of my special touches to this cake recipe is to add a can of crushed pineapple and some angel flake coconut. Drain a can of crushed pineapple and reserve the liquid, add the pineapple and the coconut to the cake mix. Then, using chopped macadamia nuts, and if you like, a few well placed marachino cherries, line the bottom of the Bundt pan. When you make the glaze, omit the water and use 1/4 cup of the reserved pineapple juice and glaze the cake the same way.