Rum Cake Batter
1 box Duncan Hines Butter Recipe Golden Cake Mix (the brand is important)
1 package NOT-instant vanilla pudding
4 eggs
½ cup light rum
½ cup cooking oil
½ cup water
Mix ingredients together and beat 4 minutes with mixer. Pour into bundt pan which has been greased and floured (or sprayed with Baker’s Joy which takes the place of both the grease and flour). You can sprinkle ½ cup of finely chopped nuts in the bottom of the Bundt pan before you pour the batter in the pan.Bake at 325 degrees for 45 minutes or until the center bounces back to the touch.When the cake is baked, remove it from the oven and BEFORE removing it from the pan, drizzle the rum glaze (below) over the bottom and allow it to soak into the cake and run down the sides between the cake and the pan. Let the cake sit about 5 or 10 minutes after drizzling the glaze over the bottom (until the rum glaze has soaked in) before removing the cake from the pan. Then invert the cake onto your serving plate.(Note: If you are using the small Bundtlette muffin pans, this recipe will make 12 small cakes which take 20 to 25 minutes to bake)
Rum Glaze
1 stick butter
1 cup sugar
1/4 cup light rum
1/4 cup water
Melt butter. Add other ingredients and boil for 2 to 3 minutes. Then drizzle glaze over the bottom of the cake before removing it from the pan, as explained above.
