Rum Cake

Pan Size: Bundt pan
Baking Time: 1 hour
Temperature: 325°-350°

Cake:

  • 1 lemon cake mix
  • 1 small box instant vanilla pudding
  • 4 eggs
  • 1/2 c. oil
  • 1 c. water
  • Grease and flour for cake pan

Filling:

  • 1/2 c. walnuts, chopped
  • 3/4 c. chocolate chips

Rum Sauce:

  • 2 tbsp. butter
  • 2 tbsp. water
  • 1/2 c. sugar
  • 1/3 c. rum

Chocolate Glaze (Optional):

  • 1/2 c. chocolate chips
  • 2 tbsp. butter
  1. Mix cake ingredients for 3 minutes at medium speed.
  2. Grease and flour bundt pan.
  3. Pour 2/3 of batter into pan.
  4. Sprinkle filling on top and pour remaining batter.
  5. Bake for 1 hour at 325°-350°.
  6. Rest on rack in pan for 20 minutes. Unmold.
  7. Boil rum sauce for 2 minutes and pour over cake.
  8. Cool in refrigerator.
  9. Glaze with chocolate glaze by rubbing with back of spoon on to the sides of the cake.

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