Eggnog Rum Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box vanilla instant pudding
• 1/2 cup light rum
• 1 tablespoon butter flavoring
• 1/2 cup whipping cream
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 teaspoon nutmeg

Eggnog Rum Glaze

• 1 cup granulated sugar
• 1/2 cup (1 stick) butter
• 1/4 cup water
• 1/4 cup rum
• 1/8 teaspoon nutmeg

Instructions

1. Heat oven to 325 degrees F. Grease and flour** a Bundt pan.

Cake

1. Combine above ingredients and beat for 2 minutes.
2. Put 1/2 cup nuts in bottom of pan. Pour batter over nuts in pan.
3. Bake for 50 to 60 minutes.
4. Remove cake from pan after cooling for 10 minutes.
5. Pour glaze over warm cake.

Glaze

1. Bring to a boil. Boil for 3 minutes. Pour over cake while cake is warm.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!