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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- For the cake:
- 1/2 cup Cruzan Banana Rum
- 1 package yellow cake mix
- 1 package instant vanilla pudding
- 4 large eggs
- 1/2 cup chopped walnuts
- 1/2 cup pineapple or orange juice
- 1/2 cup oil
- For the glaze:
- 1/4 cup butter or margarine
- 2 tbsp. pineapple or orange juice
- 1/4 cup sugar
- 1/4 cup Cruxan Banana Rum
Method
- For the cake:
- Grease and flour bundt pan and preheat the oven to 325 F. Sprinkle the nuts on the bottom of the pan and then combine the rum, cake mix, pudding mix, eggs, juice, and oil. Beat at medium speed for 2 minutes and spread the batter evenly onto the pan. Bake for 1 hour then let it cool for 15 minutes, remove from pan and cool completely.
- For the glaze:
- In a saucepan melt butter or margarine, then add the juice and sugar. Cook, stirring until sugar is melted, and let it boil for 5 minutes. Remove from heat and gradually stir in rum. Prick the top of the cake and brush the glaze over top and sides of cake until all is absorbed.
