Italian Rum Cake
Italian Rum Cake with a moist yellow cake, topped with chopped walnuts and a rum glaze that will have you licking your plate. An easy recipe that starts with a box mix!
Servings: 12
Calories: 372kcal
Ingredients
- 1 cup Walnuts chopped
Cake
- 18.25 oz Box Cake mix
- 3.4 oz. Instant Vanilla Pudding Mix
- 4 Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Water
- 1/2 cup Rum
Glaze
- 1/2 cup Butter
- 1 cup Granulated Sugar
- 1/4 cup Water
- 1/2 cup Rum
Instructions
Cake
- Preheat oven to 325 degrees. Generously grease a large bundt pan.
- Sprinkle chopped nuts evenly in bottom of pan.
- In a large bowl, add cake mix, pudding mix, eggs, oil, water and rum. Mix well to combine and then pour batter over nuts in pan.
- Bake for one hour or until it tests done with a toothpick.
- Let cool in pan for 10 minutes and then invert onto a serving platter.
Cake
- In a medium saucepan, combine butter sugar and water. Bring to a boil and continue boiling for 3 minutes, stirring constantly.
- Add rum and continue boiling for 1-2 minutes, being sure you are stirring constantly.
- Pour glaze evenly over cake.
Notes
An alternate recipe for the glaze is to boil for 5 minutes, stirring constantly. Remove from heat and then stir in the rum. This will make the glaze have more of a syrup consistency than a caramel consistency. You poke holes all over your cake with a skewer and then brush the glaze over so it absorbs into the cake.