Easiest Way to Make Super Quick Homemade Rum Nut Cake

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rum nut cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Rum Nut Cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Rum Nut Cake is something which I’ve loved my entire life.

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. Sprinkle nuts over bottom of pan.

To get started with this particular recipe, we have to first prepare a few components. You can have rum nut cake using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rum Nut Cake:

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

Steps to make Rum Nut Cake:

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.

While cake has ten minutes to go, make the glaze. Turn off flame and pour in rum. Allow to sit for five minutes. Stir together cake mix, pudding mix, eggs, water, oil and rum. Invert onto serving plate and prick top.

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