A simple cake mix combines with rum and vanilla pudding mix to make one deliciously moist and decadent rum cake. The buttery rum glaze fills the cake with a delicious sweetness that will have people begging for more.
For the Cake
1/2 cup finely chopped pecans or walnuts
1 box yellow cake mix
1 small box vanilla instant pudding mix
1/2 cup milk
1/2 cup rum
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum
Preheat oven to 325 degrees. Spray a large Bundt pan (12 cup) with nonstick cooking spray. Sprinkle the chopped walnuts into the bottom of the bundt pan.
Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth. Pour into prepared bundt pan.
Bake in preheated oven for about 55 minutes or until fully golden and tester comes out clean and cake springs back when gently pressed.
Remove from oven and place on a cooling rack while preparing the rum glaze; do not remove from the bundt pan.
Combine butter, water and sugar in a small saucepan
Bring to a boil; reduce to a simmer and cook until sugar is dissolved (about 5 minutes) and syrup is well combined and slightly thickened.
Remove from the heat and add the rum, mix to combine
Poke holes all over bottom of cake with wooden skewer.
Pour rum/butter syrup evenly all over bottom of cake.
Allow cake to cool 10 minutes in pan before turning out onto serving platter.
Store cake in airtight container for up to 3 days.