Rum Cake

For the cake

  • 1 cup pecans or walnuts (chopped and toasted)
  • 1 (18 1/2-ounce) yellow cake mix
  • 1 package instant vanilla pudding mix (3.4 ounces)
  • 4 eggs
  • 1/2 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1 teaspoon rum essence

For the glaze

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

Directions For the cake

Gather the ingredients. Preheat oven to 325F.

Grease and flour 12-cup Boundt pan. Sprinkle nuts on the bottom of a pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert onto serving plate. Prick top with a fork.

To make the glaze

Melt butter in a saucepan. Stir in water and sugar.

Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. Drizzle glaze over top of rum cake. Use brush or spoon to put extra drippings back on cake. Serve and enjoy!