Cruzan Holiday Rum Cake Recipe

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Category:	Category: Desserts

Ingredients:	Ingredients: 1/2 c. chopped almonds 1/2 c. Cruzan Pineapple Rum 1 pkg. (18.25 oz) yellow cake mix 1 pkg. (4.5 oz) instant vanilla pudding and pie filling mix 4 large eggs 1/2 c. oil Glaze: 1/4 c. butter 2 tbsp. pineapple or orange juice 1/4 c. sugar 1/4 c. Cruzan Pineapple rum 1/2 c. pineapple or orange juice

Directions:	Directions: Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine next 6 ingredients. Beat at medium speed for 2 minutes. Spread into prepared pan. Bake at 325ºF for 1 hour or until cake tests done. Cool 15 minutes, remove from pan and cool completely. For glaze: In saucepan, melt 1/4 cup butter. Add 2 tbsp. pineapple or orange juice and 1/4 c. sugar. Cook, stirring until sugar is melted. Boil 5 minutes. Remove from heat and gradually stir in 1/4 c. Cruzan Pineapple rum. Prick top of cake. Brush glaze over top and sides of the cake until all is absorbed. Makes 12 servings

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Cruzan Holiday Rum Cake Recipe

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