Rum Cake I Recipe

Name: Rum Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; 1 (18.25 ounce) package yellow cake mix; 1/2 cup dark rum; 4 eggs; 1/2 cup water; 1/2 cup vegetable oil; 1 (3.5 ounce) package instant vanilla pudding mix; 1/4 cup butter; 1/2 cup white sugar; 1/8 cup water; 1/4 cup dark rum

Servings: persons

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup dark rum

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
2
Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
3
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
4
To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chopped walnuts, 1 (18.25 ounce) package yellow cake mix, 1/2 cup dark rum, 4 eggs, and more.

Yes, Rum Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum Cake I

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