This rum bundt cake is so delicious. I really hope you make it this year for the holidays because you won’t be sorry!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This is my mother-in-law’s recipe, one she prepares every Christmas, and while it contains some ingredients some might find patently objectionable and morally repugnant, I have absolutely no problem embarrassing myself by eating piece after piece each and every year. It’s but one in a sea of rum cake recipes, but because it’s so easy and so delicious, I feel compelled to share.”
I am right with you, Ree, I LOVE this cake.
Ingredients
Cake
1 (11 oz) pkg. or 1-2/3 cups NESTLÉ TOLL HOUSE butterscotch Flavored Morsels, divided g list
1 box Duncan Hines yellow cake mix
4 large Eggland’s Best eggs
3/4 cup Daisy sour cream
1/2 cup TruMoo milk
1/2 cup dark rum
1/4 cup butter or Imperial margarine, softened
1 cup finely chopped Fisher walnuts or pecans
Chopped nuts (optional)
glaze
Reserved morsels
1-2 T Trumoo milk
Cinnamon candies
Instructions
CAKE
Preheat oven to 350° F.
Grease and flour 10-inch bundt pan.
Microwave 1-1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl.
Beat on low speed just until moistened.
Beat on high speed for 2 minutes.
Stir in 1 cup nuts.
Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until knife inserted in cake comes out clean.
Cool in pan for 20 minutes.
Invert cake onto serving platter. Drizzle glaze over cake; sprinkle with chopped nuts.
GLAZE
Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth.
Cool for 5 to 10 minutes.
Decorate with cinnamon candies.
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Quick Tip: I think this Bundt tastes great with a scoop of rum raisin ice cream.
Thank you to Group Recipes for this great recipe.
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