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Rum Cake Recipe

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This recipe for Rum Cake is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Chopped Nuts (you choose)

1 pkg Duncan Hines Pineapple Cake Mix

1 3 ¾ oz pkg Jell-O instant Vanilla Pudding

4 eggs

½ Cup pineapple juice or cold water

½ cup corn/canola or vegetable oil

½ cup 80 proof Rum

Glaze:

¼ lb butter

¼ cup pineapple juice or water

1 Cup granulated sugar

½ cup dark rum
Directions:
Directions:
Preheat oven to 325, Grease and flour 10” tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top and sides. Drizzle and smooth glaze evenly. Allow cake to absorb glaze. Repeat till glaze is use up.
Glaze: Melt butter. Stir in water and sugar. Bring to boil. Boil 5 minutes stirring constantly. Cool slightly. Add rum.

 

 

 

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