This is the delicious rum cake recipe my sister-in-law prepares every year, that was handed down to her from her mother... and I make this every Christmas since I so delightfully took it from her. Although, I do make it without the nuts...
This recipe is so good, and I will admit to hiding out in the kitchen to keep eating. I've had it for breakfast, lunch and dinner and it's always good. The best part, it's wonderfully easy!
1 box yellow cake mix
1/2 C water
1/2 C rum (any kind, dark or white)
1/2 C oil
1/4 C chopped nuts (this is the part of the recipe I don't use)
1 box vanilla pudding mix (unless the cake mix has it included already, many do)
Preheat oven to 325. Mix all ingredients (except nuts) for 2 minutes. Grease and flour bundt cake pan (or a spray for baking, much easier!), add nuts to bottom of pan, pour in cake batter and smooth. Bake for 50-55 minutes.
In a saucepan add...
11/2 sticks butter
1 C sugar
1/4 C rum
1/4 C water
When there are about 5 minutes remaining on the time for the cake, bring ingredients in saucepan to a simmer until sugar is dissolved. Remove cake from oven. Pour sauce immediately over cake in the pan. Take your time, you want to let it seep down the sides and pool at the bottom of the pan (the top of the cake). Let stand 20 minutes, flip onto plate.