Drunken Rum Cake

This is my son, Jake's all-time favorite cake!

Hands Down!

He just loves this cake and usually gets

to dig into one pretty much whenever 

he comes home for a visit.

It really is easy and the longer you can 

keep your peeps from cutting into it 

the more moist it will be.  No, you can't get

drunk from this cake but you will double in weight 

if you make a habit of baking this puppy!

Ingredients

• For the Cake
• 1 1/4  cup pecans or walnuts (chopped and toasted)
• 1 (18 1/2-ounce) yellow cake mix
• 1 package instant vanilla pudding mix (3.4 ounces)
• 4 eggs
• 1/4 tsp vanilla
• 1/2 cup cold organic whole milk
• 1/2 cup canola oil
• 1/2 cup  dark rum (I use Bacardi)
• For the Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum (I use Bacardi)

To make the cake, preheat oven to 325 F. Grease and flour 12-cup bundt pan.

Sprinkle nuts on the bottom of a pan. Combine all cake ingredients 

into a mixing bowl.

Beat on high for 2 minutes with electric mixer. 

Pour into prepared bundt pan. Bake for 1 hour. Insert a toothpick to make sure it is ready.

Cool in pan. Invert onto serving plate. Prick top with a fork many times. The more holes the more spaces the rum sauce can hide!

Melt butter in a saucepan.

Stir in water and sugar. Boil for 5 minutes, stirring constantly.

Remove from heat and stir in rum. 

Spoon glaze over top of  cake. Use a spoon to put 

extra dripping back on the cake. Repeat this until almost all of the 

rum sauce is on the cake.

Let it set up for a few hours or dig right in, no one will tell!