Coconut Rum Cake
If you are lacking coconut rum in your liquor cabinet, feel free to use any other type of rum or flavored spirits in this basic cake recipe. You’ll get a delicious, moist cake any way you make it. Don’t worry about the calories. They dissolve in your mouth with each bite.
15.25 oz. box yellow cake mix
3.4 oz. box instant vanilla pudding
4 large eggs
½ cup water
½ cup vegetable oil
½ cup coconut rum
1 cup chopped walnuts
1 cup powdered sugar
3 Tbsp. coconut rum
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, water, oil and rum in a large bowl. Using an electric mixer, beat on low for 1 minute and on medium for 2 minutes more.
Grease and flour a 12-cup Bundt pan. Sprinkle chopped nuts on the bottom. Pour batter evenly on top. Bake for 50 to 60 minutes on center rack or until toothpick test comes out clean. Remove from oven and cool pan on a wire rack for 20 minutes. Run a knife along edges to loosen cake and then invert onto plate.
Mix glaze in small bowl and drizzle over cake. After cake completely cools, cover and keep at room temperature until ready to serve.
Leftovers may be stored in the refrigerator or frozen for later use.