Ingredients - Cake:
- 1 package yellow cake mix
- 1 package instant vanilla pudding & pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup dark rum
- 1/2 cup vegetable oil
- 1/4 cup chopped walnuts
- 1 stick butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
- Preheat oven to 325°
- Flour and grease a 10" tube pan
- Mix cake mix, pudding mix, water, rum, oil, and eggs until smooth
- Pour into pan and bake 1 hour
- Cool 25 minutes in pan
- Melt butter in small saucepan
- Stir in water and sugar
- Boil 5 minutes, stirring constantly
- Remove from heat
- Add rum
- Use immediately
- Invert cake onto large plate
- Poke holes throughout cake using a long wooden skewer or long , thin chopstick
- Ladle hot rum glaze over top and sides slowly
- Brush glaze on sides with pastry brush
- Sprinkle cake with chopped nots
- Cover in foil, seal well, and let sit for 1-2 days. It gets better with time!
- Be sure to make the glaze up just before applying to cake
- Glaze will foam up a bit when you add the rum, so be careful
- The resulting cake is NOT non-alcoholic!
- This is really my mother's recipe - she may have gotten somewhere else and tweaked it a bit (more rum!) but it's now our family tradition to make a bunch for friends.