My mom just gave me this recipe for what she says is a fantastic rum cake. I’ll make it soon and let you know how it turns out.
1⁄2 c chopped pecans
1 package instant vanilla pudding mix
1⁄2 c oil
1⁄2 c water
1⁄2 c Bacardi rum
1 box Duncan Hines Golden Butter Cake mix
Mix all ingredients (except for nuts) in a bowl. Sprinkle nuts on the bottom of a greased and floured bundt pan. Pour in the cake batter. Bake 55 minutes at 325.
1 c sugar
1⁄2 c butter
1⁄4 c rum
1⁄3 c water
(You need to have this ready as soon as the cake is done baking) Mix all in a pot and boil for 3 minutes. Right after the cake comes out of the oven pour this mixture onto the cake, and let the cake soak in this glaze for 30–40 minutes before you unmold. It tastes best if you let it set 2 or 3 days in the fridge.