Classic Holiday Rum Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 (15.25 ounce box Cake mix, yellow
  • 1 cup Granulated sugar
  • 1 (3.4 ounce box Vanilla instant pudding & pie filling

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1 cup Rum

• Liquids

  • 3/4 cup Water

Found on blessedbeyondcrazy.com

Description

Ingredients

• CAKE:
• 1 cup chopped pecans
• 1 (15.25 ounce) box yellow cake mix (GF Option - use a gluten-free cake mix)
• 1 (3.4 ounce) box vanilla instant pudding & pie filling (GF Option - use a gluten-free pudding mix)
• 4 eggs
• 1/2 cup cold water
• 1/2 cup canola oil
• 1/2 cup rum (80 proof) (GF Option - use a gluten-free brand of rum - see list at the end of the post)
• GLAZE:
• 1/2 cup butter, melted
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum (80 proof) (GF Option - use a gluten-free brand of rum)
• Optional: heavy cream, maraschino cherries and green grapes (*Do not use maraschino cherries if making gluten-free version)

Directions

• Preheat oven to 325 degrees F.
• Grease and flour 10-inch bundt pan.
• Sprinkle nuts over bottom of pan.
• Mix all cake ingredients together. Pour batter over nuts.
• Bake 1 hour.
• Invert on serving plate.
• For Glaze - melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum.
• Prick top of cake. Drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
• Serve.
• Optional: garnish with dollop of whipped heavy cream, a maraschino cherry and green grapes.