This variation on a favorite rum cake is a little less boozy than the original, but you can add more if you like. Not all of the alcohol will bake out of this recipe, so people sensitive to alcohol should proceed with caution. Top with Rum Cake Glaze.
INGREDIENTS | SERVES 12
- 1 cup chopped walnuts
- 1 18.25-ounce box yellow cake mix
- 1 3.9-ounce box instant vanilla pudding mix
- 4 eggs
- ½ cup milk
- ½ cup canola oil
- ¼ cup Bacardi dark rum
Preheat oven to 325°F. Generously grease and flour a bundt pan, even if it is nonstick. Set aside.
Generously layer nuts in the bottom of the pan. (When liquid batter is added, they'll float to the top.)
Beat together cake mix, pudding mix, eggs, milk, oil and dark rum for 3 minutes.
Turn batter into the bundt pan. Gently bang pan on counter to even out batter.
Bake for 1 hour. Remove from oven and let cake rest in bundt pan for 2 hours. When cake is cool, turn it out onto a platter.