Italian Rum Cake

Italian Rum Cake

This is the easiest and best tasting rum cake ever! 

Ingredients:

1     box of yellow cake mix
1     package of vanilla instant pudding (4 1/2 cup serving size)
4     eggs
1/2  oil
1/2  cup water
1/2  cup dark rum

1     cup crushed walnuts

Glaze Ingredients:

1    stick of butter
1    cup of sugar
3/4 cup of dark rum

Directions:

Preheat the oven to 325 degrees

Step 1:

Grease and lightly flour the bundt pan.  Pour the crushed walnuts over the bottom of the pan.

Step 2:

Mix all the cake ingredients together, and blend well.  Pour the batter over walnuts.

Step 3:

Bake cake for 1 hour.

While the cake is baking, prepare the glaze.

Step 4:

Glaze directions:

Melt the butter in a sauce pan and stir in the sugar and rum.  Boil the glaze mixture for 5 minutes, stirring constantly.

Step 5:

Putting it all together:

While in the bundt pan, prick the rum cake with a sharp utensil.  Drizzle 1/2 OF THE GLAZE MIXTURE evenly over the sides and top of cake.

Remove the rum cake carefully by inverting the bundt pan.  LOOSEN THE CAKE FIRST BY DROPPING THE PAN LIGHTLY ON A HARD SURFACE.

Once again, prick the cake (top) with a sharp utensil and slowly pour the rest of the glaze mixture over the cake.