Ingredients
1 box (16.5 Oz Box) White Cake Mix
1/2 cups Butter
1 cup Sugar
1/2 cups Water
1/2 cups Dark Rum
Method
Sources
📖
Recipe1M+
dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers
Stand mixer for bread dough, pastry, meringues, butter churning
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preheat oven to 325 f. grease and flour a 10 inch tube or bundt pan. sprinkle nuts over the bottom of the pan. set aside. in a large bowl combine cake mix, pudding and other cake ingredients. beat for 4 minutes. pour into prepared pan over nuts. bake at 325 f for 50-60 minutes or until a cake tester comes out clean. towards the end of the bake time make the glaze mixture by melting butter and sugar in a saucepan over low heat. when melted remove pan from heat and add water and rum. remove cake from oven and set the pan on a cooling rack. pour hot glaze over hot cake as soon as it is removed from the oven. allow cake to cool in the pan for 30 minutes before turning it out of the pan.