I love this cake and although not necessarily considered a holiday cake, it is considered OUR holiday cake! I made it for a New Year’s Eve party I hosted last week. I promised dessert and this is a quick and easy dessert with fabulous results!
I admit I envisioned a great picture of the cake mostly because I was making it in my beautiful new bundt pan. And it was pretty, very pretty. Very tall and pointy…so different from the results in my standard pan; thank you Costco! One reason it’s so easy, it uses a box mix. I know, I know…seems sacrilegious and not wanting to be a food blogging sinner, I thought I would search for an alternative for the recipe I have used for THIRTY years but all I found were a million versions of my old standby…so decided to go for it.
Especially when you have a party starting at 8pm and you have not made the promised dessert by 7:30pm, really, what’s wrong with a shortcut? That also explains why I just have a photo of one measly slice. It came out of the oven at 8:45, sat for a few minutes and by the time I turned it out onto a cake plate, people were ready to dig in. The smell of cake, butter and rum wafting through the house had stirred up those taste buds and there was going to be no photos taken this night, nope! I was lucky to be able to squirrel away one slice, which, yes, I actually had to hide from guests!
This cake just seems to improve with age…if there is any leftover!
Butter Rum Cake
1 hour 10 minutes
An easy but delicious cake for all occasions
For the Cake
- 1/2 cup finely chopped walnuts
- 1 box yellow cake mix
- 1 small package vanilla instant pudding milk
- 1/2 cup milk
- 4 eggs
- 1/2 cup rum
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Rum Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum
To Make the Cake:
- Preheat oven to 325 degrees
- Spray a large Bundt pan (12 cup) with nonstick cooking spray
- Sprinkle the chopped walnuts on the bottom.
- Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
- Pour into Bundt pan
- Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back
- Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan
To Make the Rum Glaze:
- Combine butter, water and sugar in a small saucepan
- Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker
- Remove from the heat and add the rum, mix to combine
- Poke holes all over bottom of cake with wooden spoon
- Pour rum/butter syrup evenly all over bottom of cake
- Allow cake to cool 10 minutes in pan before turning out onto serving platter