Easy Rum Cake
Submitted by viccola8
Tender rum-soaked bundt cake made with vanilla pudding mix and toasted walnuts. The rum-butter glaze seeps into every crevice for boozy, buttery bliss at potlucks.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
3 hrsThis is the cake that disappears at church potlucks and family gatherings.
The secret is instant vanilla pudding mixed right into the batter, which keeps the cake impossibly moist for days. As the cake bakes, your kitchen fills with the aroma of toasted walnuts and hints of rum and almond.
But the real magic happens after baking when you brush on the warm rum-butter glaze. It soaks into the tender crumb, leaving every slice boozy, sweet, and utterly addictive.
Chef Tips
- Use a good quality rum, the flavor really comes through
- Brush glaze on while cake is still hot so it absorbs fully
- Toast walnuts in a dry pan for deeper flavor before adding to batter
Ingredients
Directions
Blend the cake mix, pudding, oil, milk and eggs.
Beat until almost double in bulk.
Add nuts, almond extract and shot of rum or whiskey.
Pour into a well-greased bundt pan.
Bake at 350℉ (180℃). for 50 to 60 minutes. Remove from pan immediately after baking.
Mix all of the glaze ingredients together and brush over hot cake.
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