Easiest Way to Make Tasty Rum Nut Cake

easiest way to make tasty rum nut cake

Rum Nut Cake. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan. Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan.

Rum Nut Cake Using an electric mixer, beat at low speed until moistened. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion. It's the perfect cake recipe for holidays and sharing with friends! You can have Rum Nut Cake using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rum Nut Cake

  1. You need 1 cup of chopped pecans or Walnuts.
  2. It’s 1 package of (2-layer size) yellow cake mix.
  3. Prepare 1 pkg of (4-serving size) Jello Vanilla pudding or Butter pecan flavor instant pudding and pie filling.
  4. It’s 4 of Eggs.
  5. It’s 3/4 cup of water.
  6. You need 1/4 cup of vegetable oil.
  7. You need 2/3 cup of dark Rum.
  8. Prepare 1 cup of sugar.
  9. You need 1/2 cup of butter or margarine.

Also perfect for the holidays: Red Velvet Cream Cheese Bunt Cake and this Caramel Apple Toffee Cake. You've absolutely got to try these desserts! While cake has ten minutes to go, make the glaze. Turn off flame and pour in rum.

Rum Nut Cake step by step

  1. Sprinkle nuts in bottom of greased and floured 10-inch tube or fluted tube pan..
  2. Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/3 cup of Rum in a large bowl. With a electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed 4 minutes. Pour batter in to pan..
  3. Bake in preheated 325°F oven for about 1 hour or until cake tester insert in center comes out clean and cake begins to pull away from the sides of pan. Do not underbake. Cool in pan on wire rack 15 minutes..
  4. Meanwhile, combine sugar, butter and remaining 1/4 cup water in small saucepan. Cook and stir over medium high heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in remaining Rum and bring just to a boil..
  5. Invert cake onto serving plate and prick with cake tester or wooden pick carefully spoon warm syrup over warm cake. Garnish with whipped topping and pecans, if desired..
  6. Substitution: Use pudding-included cake mix, reducing water in batter to 1/4 cup..

Allow to sit for five minutes. Stir together cake mix, pudding mix, eggs, water, oil and rum. Invert onto serving plate and prick top. Spray bundt pan with nonstick spray or a baking spray (affiliate link) with flour.; In a large mixing bowl combine cake mix, pudding mix, eggs, ½ cup water, oil, and ½ cup rum. This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry It travels well; keeps, covered, for several days; and pairs nicely with coffee.

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