Recipes Made with Cake Mixes
Rum Cake
Ingredients
Cake
- 1 cup chopped nuts
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup rum
Glaze
- 1/4 pound butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum
Instructions
- Heat oven to 325 degrees F. Grease and flour** a Bundt pan.
Cake
- Sprinkle nuts over the bottom of the pan.
- Pour batter over the nuts.
- Bake for one hour.
- Cool.
- Invert onto a platter.
- Prick the top.
- Spoon and brush glaze over top and sides. Allow to absorb.
Glaze
- Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!