Cooking, Desserts

Tatianna’s Best – Ever Rum Bundt Cake

For the cake:
1 cup chopped walnuts or pecans
1 yellow cake mix
1-3/4 oz. vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
1/4 cup light rum
For the glaze:
1/4 cup butter
1 cup sugar
1/4 cup water
1/4 cup light rum

Preheat oven to 325 degrees F. Grease and flour bundt pan (12 cup size). Sprinkle 3/4 cup chopped nuts evenly over bottom of pan. Mix all cake ingredients together for 3 minutes. Pour batter evenly over nuts. Sprinkle 1/4 cup chopped nuts on batter. Bake 1 hour. Pour glaze over bottom of cake in cake pan immediately when taken from oven.

For Glaze:
Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add light rum.

Emma and Tatianna

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