Ingredients Jump to Instructions ↓

  1. 1 cup chopped walnuts

  2. 1 (18 ounce) package yellow cake mix

  3. 1 (3 ounce) package banana instant pudding mix

  4. 1/2 cup dark rum

  5. 4 eggs

  6. 1/2 cup milk

  7. 1/2 cup vegetable oil

  8. 1/3 cup butter

  9. 1/3 cup light rum

  10. 3/4 cup sugar

  11. 2 Tbsp. water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). Sprinkle nuts into pan and set asidse. In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined. Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan. While cake is in the oven in the last 15 minutes, make the syrup. Combine butter, 1/3 cup light rum, sugar, and water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop. Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula and turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve. Serves 12-16


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