I know it isn't exactly the season for rum cake but this one is so good you could eat it spring, summer, fall and winter!
Recipe adapted from Golden Rum Cake by Jackie Smith
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
1/2 cup of each of the following: veggie oil, water and darkkkk rum!
Glaze
1/2 cup of butter
1/4 cup of sugar
1/2 cup dark rum
Preheat oven to 325. Grease and flour a bundt pan. Combine both mixes and add in the eggs, water, oil and rum. Pour batter into bundt pan. Bake for 1 hour! Let it cool.
To make the glaze, combine butter, water and sugar. Bring to a boil over medium heat and continue stirring and boil for 5minutes. Remove from heat and stir in 1/2 cup dark rum.
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The best way to add the glaze is to poke holes through the bottom of the cake while it is still in the pan. Pour half the glaze over cake bottom. The holes let the glaze seep through the cake and soak it in. Pop cake out of bundt pan and pour remaining glaze on top, let it set to cool before serving.
***I have no patience, the cake smelled delicious and I assumed all things taste better straight out of the oven. But if you try eating it before it cools completely be prepared. All you can taste is the alcohol. Remember, the cake tastes better the longer you let it cool!!!