Golden Rum Cake
For a rich and flavorful holiday dessert, top this buttery rum cake with walnuts and a generous amount of butter rum sauce.
Set the oven to 325 degrees Fahrenheit (165 degrees C).
Ten-inch Bundt pan should be greased and floured.
The bottom of the pan should be evenly covered with chopped walnuts.
In a sizable bowl, combine the cake mix and pudding mix.
Add the eggs.
rum, 1/2 cup Blend 1/2 cup water and oil thoroughly.
Over the chopped nuts in the pan, pour the batter.
Bake in the preheated oven for about an hour, or until a toothpick inserted into the cake comes out clean.
In the meantime, put the remaining 1/4 cup water, butter, and sugar in a saucepan.
Over medium heat, bring to a boil; cook, stirring constantly, for about 5 minutes, or until it thickens and slightly darkens.
Remove from heat and incorporate the last 1/2 cup of rum.