Rum Nut Pudding Cake
Ingredients
- 1 cup chopped pecans or walnuts
- 1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box ⓘ
- 1 package vanilla instant pudding mix ⓘ
- Cake:
- 4 eggs ⓘ
- 1/2 cup cold water ⓘ
- 1/2 cup cooking oil ⓘ
- 1/2 cup MtGay/Meyers rum ⓘ
- Glaze: ⓘ
- 1/2 cup butter ⓘ
- 1/4 cup water ⓘ
Instructions
- 11/2 hours 20 min prep
- Sprinkle nuts over bottom of greased 12 cup bundt pan
- Stir together cake mix, pudding mix, eggs, water, oil and rum
- Pour batter over nuts
- Bake at 325 in oven for 1 hour
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top
- Glaze:
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
Nutrition & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).