This cake was a classic in my household growing up. Super easy to make, and always a crowd pleaser. Moist and…rum-a-licious? Rum was not made for mai-tai’s and Coke and BS drinks…it was made for this cake.
I decided to make this on Christmas Eve while visiting the future in-laws in Alaska. It’s scary baking something in a kitchen that isn’t yours (wait…the kitchen in Bellevue isn’t even my own) but this cake is foolproof. Everyone loved it, and I think it tastes even better the next day after the rum has marinated into the cake and settled. Who doesn’t love that?
From Lulu…who adapted it from a 1980’s magazine ad. Retro, and still delicious after all these years.
- 1 Cup chopped pecans or walnuts (optional)
- 1 package yellow cake mix
- 1 (3 & 3/4 ounce) package Jello butterscotch instant pudding mix
- 4 eggs
- 1/2 Cup cold water (this is the part where you could possibly add 1/4 cup water and an extra 1/4 cup rum. If you want. boozy!)
- 1/2 Cup Vegetable oil/Canola oil
- 1/2 Cup Rum (80 proof Bacardi gold works great)
- 1/4 cup (1/2 stick) of butter
- 1/4 Cup Water
- 1 Cup granulated sugar
- 1/2 Cup rum (80 proof)
Preheat oven to 325F. Grease and flour a 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together with an electric mixer. Pour batter over nuts. Bake for 1 hour. Cool. Invert cake on serving plate.
Prick top of cake and drizzle glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.