Rum Cake I

Name: Rum Cake I
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; 1 (18.25 ounce) package yellow cake mix; 1/2 cup dark rum; 4 eggs; 1/2 cup water; 1/2 cup vegetable oil; 1 (3.5 ounce) package instant vanilla pudding mix; 1/4 cup butter; 1/2 cup white sugar

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix ⓘ
1/2 cup dark rum ⓘ
4 eggs ⓘ
1/2 cup water ⓘ
1/2 cup vegetable oil ⓘ
1 (3.5 ounce) package instant vanilla pudding mix ⓘ
1/4 cup butter ⓘ
1/2 cup white sugar ⓘ

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!

Nutrition & Diet Analysis (per serving)

822 kcal 41% DV

Protein Fat Carbs

Macronutrients

Protein 6.8g 14% DV

Total Fat 57.6g 74% DV

Carbs 74.8g 27% DV

Fiber 2.1g 7% DV

Sugar 29.9g 60% DV

Electrolytes

Sodium 367.8mg 16% DV

Potassium 271.8mg 6% DV

Cholesterol 155.5mg 52% DV

Vitamins & Minerals

Vitamin A 226.3mcg 25% DV

Vitamin C 0.7mg 1% DV

Calcium 125.8mg 10% DV

Iron 1.6mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Buttered Radish Tartines (Tartine Radis-Beurre)

Asian Hot Pot

Habanero Marmalade

Hazelnut Tile Brownies

Bittersweet Chocolate Mousse Refrigerator Cake

Cranberry-Pecan Pilau