AUNTIE DOREEN'S RUM BUNDT CAKE
Ingredients
- CAKE
- 1 box Duncan Hines Golden Cake Mix
- 1 cup chopped pecans or walnuts
- 1 3-¾ oz box instant vanilla pudding
- 4 eggs
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup of dark rum
- GLAZE
- 1 cup granulated sugar
- ¼ cup of water
- ¼ cup of butter
- ½ cup of dark rum
Instructions
- 1- Spray bundt pan with cooking “Pam”
- 2- Mix all ingredients (except for the nuts) together
- 3- Place nuts of choice in the bottom of bundt pan; add batter and bake about 1 hour at 325 degrees.
- 4- Before cakes come out of the oven boil, 1 cup of granulated sugar, ¼ cup of butter and ½ cup of rum to this mixture.
- 5- Pour glaze over the cake, leaving cake in bundt pan.
- 6- Note* Poke some holes in the cake with a fork or wooden skewer before pouring the glaze
- 7- Let cool. Transfer to a beautiful cake stand. Enjoy!
Can you substitute sugar free fat free vanilla instant pudding and if so would it be the 1.5 oz size or the 1 oz size? I didn’t see a 3 3/4 oz size in the sugar free fat free variety.
It would probably work!