RUMLICIOUS RUM CAKE
This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.
Provided by Chef funnyface7749
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
- In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
- Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
- 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
- Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
- Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Nutrition Facts : Calories 263.9, Fat 13.3, SaturatedFat 3.8, Cholesterol 45.9, Sodium 237.7, Carbohydrate 29.2, Fiber 0.4, Sugar 21.5, Protein 2.4
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