Golden Rum Cake

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View Grease and flour a 10-inch Bundt pan meticulously. Ensure every nook and cranny is coated for easy release. Sprinkle chopped walnuts evenly over the bottom of the pan. (10 minutes)

Recipe View In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add eggs, 1/2 cup dark rum, 1/2 cup water, and vegetable oil. Mix on medium speed until just combined; avoid overmixing for a tender crumb. Pour batter carefully over the walnuts in the prepared Bundt pan. (10 minutes)

Recipe View Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, approximately 1 hour. If the top begins to brown too quickly, tent loosely with foil. (60 minutes)

Recipe View While the cake bakes, prepare the butter rum glaze: In a medium saucepan, combine granulated sugar, butter, and the remaining 1/4 cup water. Bring to a boil over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Continue to cook, stirring occasionally, until the glaze thickens slightly and turns a beautiful amber color, about 5 minutes. Remove from heat and carefully stir in the remaining 1/2 cup dark rum. (15 minutes)

Recipe View Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack set over a baking sheet. This allows excess glaze to drip without making a mess. (10 minutes)

Recipe View Slowly and deliberately brush the warm butter rum glaze over the top and sides of the inverted cake. Allow the glaze to soak in for a few minutes before applying another layer. Repeat this process until all the glaze is used. (15 minutes)

Recipe View Allow the glazed cake to cool completely before slicing and serving. The flavors will meld and deepen as it rests. (60 minutes)