Caribbean Rum Cake Recipe

This is by far one of the best cake recipes I've tried. This Caribbean Rum Cake will knock your socks off and it's especially fun to make during the holidays. Try it the next time your hosting a party, having a family get-together or thinking about a hostess gift.

Ingredients:

Boxed yellow cake mix (don’t follow the directions on the box, use the quantities of eggs, oil, etc. specified below)
½ cup finely chopped walnuts
1 (3-1/2 oz) package vanilla instant pudding mix
½ cup milk
4 eggs
½ cup Whaler Vanilla Rum (or any dark spiced rum)
½ cup vegetable oil
1 tsp vanilla extract

Rum Soaking Glaze
½ cup butter (do not substitute)
¼ cup water
1 cup granulated sugar
½ cup Whaler Vanilla Rum

For the cake:
Preheat oven 325. Spray a large bundt pan with nonstick spray and sprinkle chopped walnuts on the bottom. Place basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl. Beat with electric mixer for 2-3 minutes until batter is smooth. Pour into bundt and bake for approximately 55 minutes – until golden and tester comes out clean and cake springs back. Remove oven and place on cooling rack while making soaking glaze.

Rum Soaking Glaze:
Combine butter, water and sugar in small saucepan. Bring to boil carefully (mixture bowls over easily). Remove from heat and add the rum. While cake is cooling, make holes in the cake using toothpicks or wooden skewers. Pour hot syrup on top cake, allowing it time to soak in. This may take a few minutes as there will be a lot of syrup. Continue to add syrup until all of the syrup is added. Allow cake to cool completely before turning over onto serving platter.

Can be eaten when cool, but tastes even better the next day. Enjoy!