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Captain Morgan Rum Cake

Source of Recipe


Adapted from Jello Ad



List of Ingredients



• 1 C. chopped walnuts
  
• 1 pkg. yellow cake mix
  
• 1 pkg. 4-serving Vanilla instant pudding mix
  
• 4 eggs
  
• 1/2 C. cold water
  
• 1/2 C. vegetable oil
  
• 1/2 C. Captain Morgan spiced rum
  
• GLAZE:
  
• 1 C. sugar
  
• 1/2 C. butter
  
• 1/4 C. water
  
• 1/2 C. Captain Morgan spiced rum
  






Instructions



1. Sprinkle nuts evenly in bottom of greased and floured Bundtpan.
   
   
2. Combine cake mix, pudding mix, eggs, water, oil, and rum in a large mixing bowl.
   
   
3. Blend; then beat at medium speed for 2 minutes.
   
   
4. Bake at 325 deg. for 60 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes.
   
   
5. While cake is cooling, prepare glaze.
   
   
6. Combine 1 C. sugar, 1/2 C. butter and 1/4 C. water in a sauce pan. Bring to a boil; boil 5 minutes stirring constantly.
   
   
7. Remove from heat and stir in 1/2 C. Captain Morgan spiced rum and bring just to a boil.
   
   
8. Remove cake from pan onto plate; prick with cake tester.
   
   
9. An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, then reinsert the cake.
   
   
10. Let it sit for a minute or two, then put it back onto the plate.
    
    
11. Pour the rest of the glaze over the cake. Using what's on the plate, brush glaze up the sides and center.
    
    
12. You can even lift the cake a little all the way around to let the rest flow under the bottom.