Butter Rum Cake

My mom has traditionally made this cake during the holidays (like many of you) but it’s such a family favorite, we request it all year round. It’s sure to be your new go-to dessert and when the rave reviews come in, tag me and let me know! ♥️

This heavenly Butter Rum cake couldn’t be easier to make!

NOTE: While this cake contains Rum alcohol, the alcohol cooks off and this cake can be enjoyed by the whole family. Rum extract may also be substituted.

INGREDIENTS:

1 Cake Mix (Butter Golden or Yellow)

Instant Vanilla Pudding, 1 small box

4 eggs

Water, 1 cup

Vegetable oil, 1/2 cup

Rum, 1/2 cup or 1/4 cup of Rum extract

Walnuts or Pecans, 1 cup (finely chopped)

Preheat oven to 350 degrees. Grease Bundt cake pan. Pour 1 cup of finely chopped nuts in the pan and set aside. In a large mixing bowl, add all remaining ingredients and mix until well combined. Pour batter into pan over the nuts and bake until done. Oven times vary but this cake should take about 45 minutes. Once the top is golden brown, do the toothpick test. If the toothpick comes out dry with a few crumbs or none at all, remove and let the cake cool.

THE GLAZE;

Butter, 1/2 stick

Rum, 1/2 cup

Water, 1/2 cup

Sugar, 3/4c to 1 cup

In a medium skillet, melt butter. Add water and sugar. Remove from heat and then add rum. If you need more liquid, add more water or rum. Return to a low heat. Whisk consistently until syrup turns white. Drizzle over cake and enjoy this heavenly cake!