This is another of those recipes from mom. The smell of this cake baking takes me back to mom’s kitchen. Like her pecan pie, this moist, delicious rum cake made many appearances in our house over the years – and it’s no surprise why. It’s super easy to make, using yellow cake mix and pudding with just a few other ingredients. Once it’s baked, the whole thing is topped with a rum glaze, keeping it moist for days.
This is just the kind of cake I love. I’m not into making super fancy-shmancy-layered-with-lots-of-frosting-and-flowers kind of cakes. Partially because I am not very good at the frosting part and partially because adding all those details prolongs the time before I get to EAT the cake! Here’s how this cake works: out of the oven, out of the pan, poke some holes with a toothpick, drizzle the glaze, cut, eat! Minutes! It takes minutes to get to the deliciousness that is this rum cake! Now run to the liquor cabinet, grab the rum, and get cooking. (And have a little rum too! Heck, it’s FRIDAY!)
- ½ c. chopped nuts (I used walnuts)
- 1 box yellow cake mix
- 4 eggs
- 1 pkg. Vanilla pudding mix
- ½ c. light rum
- ½ c. cooking oil
- 6 Tbsp. butter
- ¾ c. sugar
- ¼ c. light rum
- ¼ c. water
- To make cake, sprinkle nuts in the bottom of a greased and floured bundt pan. Combine all ingredients and stir with a wooden spoon until smooth. Pour into cake pan and bake at 325° for 50-55 minutes.
- To make glaze, blend all ingredients in a small saucepan. Bring to a boil and boil 3 minutes.
- Remove hot cake from pan. Poke tiny holes in top of cake with a toothpick or skewer. Pour warm glaze over cake slowly so it soaks in.