Old-School Boozy Rum Cake #SundaySupper

Step 1

Preheat oven 325.

Step 2

Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray.

Step 3

Sprinkle nuts evently on the bottom of the pan.

Step 4

In a large bowl, beat the eggs with a whisk. Stir in the water, oil, and rum. With the whisk or a hand mixer, add in the dry cake mix and the dry pudding.

Step 5

Pour batter into pan, and bake for 50 minutes, or until done.

Step 6

Cool cake for about 10-15 minutes, then invert onto serving plate and prick the top and sides with a fork.

Step 7

While the cake is still warm, spoon the hot glaze over the top and sides, and continue spooning over the cake until most of the glaze is absorbed.

Step 8

Melt the butter in a small saucepan.

Step 9

Stir in sugar, water and rum, and bring to a boil, stirring constantly, for 5 minutes.

Step 10

Remove from heat.